The other day I made a batch of soy milk and soy pulp.
With the soy pulp, I made two kinds of butter cookies - orange (recipe minus cranberry) and green tea (replace mugwort with green tea powder).
At the end, I had just a bit of dough left. I wondered if this would work as tart shells. So I filled mini molds with dough scrap. I had only enough to fill 1 mold with orange dough and 2 molds with green tea dough. And one last tiny cookie.
I baked them in the 350F degree oven for 10 minutes and they came out looking like tart shells!
It must have been my lucky day. After the shells came out, I looked into my refrigerator and happened to have the right things - leftover nigori sake syrup, sweet red beans I bought for patbingsu (팥빙수 - shaved ice with red beans), and Greek yogurt I always keep.
I filled the tart shells with a mix of sweet red beans and Greek yogurt (2:1 ratio) and topped with the sake syrup.
Yes, it was good. The classic paring of green tea and sweet red beans also works here. You will only notice soy pulp from the nuttiness in the cookies. Greek yogurt makes it creamy and adds a nice tang and tones down, sometimes cloying, sweetness of red beans. Nigori sake syrup (sake: sugar = 1: 1 then cook it down to thick consistency over low heat) works as a seal for this as a grown-up dessert.
Accompanied by vanilla-rooibos tea for an afternoon treat.
Enjoy the rest of your week!
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KOREAN WORDS
콩비지 (kong bi ji) soy pulp
팥 (pat) red beans
