Fragrant Pine Pollen Cookies (Songhwadasik) Made with Freshly Harvested Pollen
Fragrant Pine Pollen Cookies (Songhwadasik) Made with Freshly Harvested Pollen
Making Authentic Pine Pollen Cookies with the Essence of Spring
Introducing healthy and aromatic Songhwadasik, made from precious pine pollen harvested directly from pine trees during the spring season. This traditional snack uses only honey for flavor, with no artificial additives. Enjoy the refreshing scent of pine needles and a delicate sweetness that fills your mouth with the taste of spring.
Main Ingredients- 1 cup freshly harvested pine pollen
- 2 and 1/2 Tbsp pure honey
Cooking Instructions
Step 1
Prepare the fresh pine flower sprigs harvested directly from pine trees. Place the sprigs in clean water and gently knead them with your hands to release the yellow pine pollen. Treat them with care, as if gathering pollen from flowers.
Step 2
Carefully remove the pine sprigs and any potential impurities from the water where the pollen has infused. This step ensures you obtain clear and pure pine pollen.
Step 3
After some time, you will notice the fine, golden pine pollen gradually floating to the surface of the clear water. It creates a beautiful sight, like dissolving golden paint.
Step 4
Clean a plastic bottle, cut off the top part, and invert it to create a funnel. Carefully pour the floating pine pollen onto this improvised funnel. After a few more hours, a thick layer of pine pollen will have collected at the top of the bottle; carefully scoop this concentrated pollen for use.
Step 5
Spread the collected pine pollen thinly on baking paper or parchment paper. Dry it thoroughly in a sunny spot for about 3 days. This is crucial for the dough to bind well and for proper storage. Flip it occasionally for even drying.
Step 6
Sift the thoroughly dried pine pollen through a fine-mesh sieve at least twice. This removes any coarse particles or clumps, leaving behind very fine, soft yellow pollen for a smooth texture in your cookies.
Step 7
In a bowl, combine 1 cup of the finely sifted pine pollen with 2 and 1/2 tablespoons of honey. Knead the mixture by hand until it forms a cohesive dough. The amount of honey can be adjusted based on the pollen’s moisture content or your preference. Once the dough is ready, wrap it with plastic wrap or place it in an airtight container and let it rest in the refrigerator for about 1 hour to improve its texture and stickiness.
Step 8
Take portions of the rested pine dough, about bite-sized, and place them into a traditional Korean dasik mold. Press down firmly with your palm to imprint the pattern. When the pattern is clearly defined, your beautiful Songhwadasik, infused with the scent of spring, is complete.
