Korean Style Crispy Rice Puffed & Walnut Pie Brittle
Korean Style Crispy Rice Puffed & Walnut Pie Brittle
Let’s Make an Oven-Free Korean-Style Walnut Pie Brittle!
The charm of any tart, I believe, lies in the delightful harmony between its sweet and delicious filling and its perfectly crisp crust. To recreate a similar style without an oven, I’ve made a ‘gangjeong’ (Korean traditional sweet brittle) using puffed rice, topped with a rich walnut filling. This results in a surprisingly authentic and wonderfully delicious Walnut Pie Brittle that is just the right amount of sweet, without being overpowering. Let’s create a clean-tasting, delightful dessert that isn’t heavy or greasy.
Brittle Base Ingredients- Puffed rice 35g
- Rice syrup (Jocheong) 40g
- Oligosaccharide 6g
- Butter 5g
- Sugar 4g
Cooking Instructions
Step 1
1. Line a mousse ring or your desired mold with plastic wrap. This will make it easier to remove the brittle cleanly later.
Step 2
2. In a pan, melt 5g of butter over low heat. Once it starts to melt, add 40g of rice syrup, 6g of oligosaccharide, and 4g of sugar. Stir well.
Step 3
3. Bring this mixture to a gentle boil over medium-low heat until it forms a syrup consistency. Be careful not to burn it by using heat that is too high.
Step 4
4. As soon as the syrup begins to boil and the sugar has completely dissolved, add the 35g of puffed rice. Stir quickly to ensure the syrup coats the puffed rice evenly.
Step 5
5. Reduce the heat to low and gently mix, coating the puffed rice evenly with the syrup without clumping. It’s important not to overmix to maintain the crispiness of the puffed rice.
Step 6
6. Pour the syrup-coated puffed rice into the lined mold. Use a spatula or spoon to press it down evenly and flatten it, creating a firm base for your brittle.
Step 7
7. Allow the brittle base to cool and harden completely within the mold.
Step 8
8. In a separate pan, melt 6g of butter over low heat. Add the 70g of walnuts and toast them over medium-low heat until they become fragrant and slightly golden, taking care not to burn them. This step enhances the nutty flavor.
Step 9
9. Once the walnuts are lightly toasted, add the 50g of cranberries and stir-fry briefly together. Avoid overcooking the cranberries to prevent them from becoming too mushy.
Step 10
10. Now, add the ingredients for the walnut filling’s binding. Add 1 Tbsp brown sugar, 1 Tbsp corn syrup, and 1 Tbsp oligosaccharide to the pan. Stir gently just until combined. Avoid boiling for too long, as this can make the filling too hard.
Step 11
11. Spread the toasted walnut and cranberry mixture evenly over the hardened puffed rice base in the mold. Gently press down with a spatula to help the filling adhere to the base.
Step 12
12. Arrange the dried figs (optional) decoratively on top and gently press them into the filling to secure them. This adds visual appeal and an additional texture.
Step 13
13. Once the brittle is fully set and everything is well-adhered, carefully remove it from the mold using the plastic wrap. Cut the brittle into desired serving pieces. Use a sharp knife to make clean cuts, as applying too much pressure might cause it to crumble.
