Elegant Traditional Pressed Tea Cookies, Perfect with Korean Tea

Sift the black sesame powder, sweet rice flour, and mugwort powder into separate bowls to ensure a smooth texture.

For the black sesame dasik: In a bowl, combine the black sesame powder with a pinch of salt and 20g of grain syrup. Mix well with your hands until a firm, pliable dough forms. Add a tiny amount of water (1-2ml) if the dough is too dry to come together.

For the plain rice dasik: In another bowl, combine 50g of the sweet rice flour with a pinch of salt and 20g of grain syrup. Mix until a smooth dough is achieved, adding a touch of water if necessary.

For the mugwort dasik: In a third bowl, combine the mugwort powder, the remaining 40g of sweet rice flour, a pinch of salt, and 20g of grain syrup. Mix thoroughly until a uniform green dough forms.

Lightly brush your dasik mold (dasikpan) with sesame oil to prevent sticking and ensure clean release of the patterns.

Take small portions (about 5-7g) of each dough, roll them into smooth balls. Press one ball firmly into a cavity of the dasik mold, ensuring the dough fills all the intricate patterns. Carefully tap or press to release the dasik.

Repeat the pressing process with the remaining doughs until all the dasik are formed. Arrange the freshly pressed dasik artfully on a serving plate.