Dalgona Pie Recipe By Tasty Food

DALGONA COFFEE RECIPE BY TASTY

Steps:

• Add coffee, sugar, and water into a bowl or cup, and whip until it reaches a meringue like consistency!
• Take a cup of milk & spoon whipped coffee on it and enjoy!

DALGONA COFFEE MARTINI RECIPE BY TASTY

Steps:

• Make the dalgona coffee: In a large bowl, combine the instant coffee, sugar, and boiling water. Whisk or beat with an electric hand mixer until the mixture increases in volume and medium to stiff peaks form, about 2 minutes. Set aside.
• Make the simple syrup: In a small saucepan, combine the water and sugar and bring to a boil. Simmer for 1-2 minutes, until the sugar is dissolved. Let cool to room temperature before using, about 30 minutes. Leftover syrup will keep in an airtight container in the refrigerator for up to 1 week.
• Make the coffee martini: In a cocktail shaker or resealable jar, combine the ice, vodka, coffee liqueur, and simple syrup and shake for 30 seconds, until well combined and cold.
• Strain the cocktail between 2 martini glasses. Dollop the dalgona coffee on top of the cocktail and spread evenly to the edges of the glass.
• Stir the dalgona coffee into the cocktail before drinking.
• Enjoy!

DALGONA COFFEE

Steps:

• Combine the sugar and instant coffee in a medium bowl. Add 2 tablespoons boiling water and beat with a mixer on medium-high speed until pale brown and fluffy, 3 to 5 minutes.
• Pour the milk into an ice-filled glass and spoon the whipped coffee mixture over the top just before serving.

DALGONA CANDY

Steps:

• Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
• Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.
• Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.
• Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.