Misugaru Cookie Puffs with Banana Ginger Cream

Photo: Korea Ministry of Food and Drug Safety

Misugaru Cookie Puffs with Banana Ginger Cream

Name: Misugaru Cookie Puffs with Banana Ginger Cream
Cuisine: South Korea
Ingredients: Bananas (2 pcs); 2 g Ginger powder (2 g); 100 g Whipping cream (100 g); 25 g Coconut milk (25 g); 10 g Misugaru (mixed roasted grain powder) (10 g); 45 g Cake flour (45 g); 35 g Butter (35 g); 12 g Coconut sugar (12 g); Egg (1 pc); 0.5 g Salt (0.5 g); 40 g Water (40 g)

바나나 생강 크림이 들어간 미숫가루 쿠키슈

Dessert · Grilled

DessertsCourse

319kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Misugaru Cookie Puffs with Banana Ginger Cream

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

Bananas바나나(2 pcs)
Ginger powder생강가루(2 g)
2 g
Whipping cream휘핑크림(100 g)
100 g
Coconut milk코코넛밀크(25 g)
25 g
Misugaru (mixed roasted grain powder)미숫가루(10 g)
10 g
Cake flour박력분(45 g)
45 g
Butter버터(35 g)
35 g
Coconut sugar코코넛설탕(12 g)
12 g
Egg달걀(1 pc)
Salt소금(0.5 g)
0.5 g
Water물(40 g)
40 g

Nutrition per serving

319kcal

32.6gCarbs

6.8gProtein

17.9gFat

10.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix room-temperature butter (15 g) with the coconut sugar, then sift in the cake flour (15 g) and misugaru to make a cookie dough, and rest it in the refrigerator.
Roll out the rested cookie dough wide and cut it with a round cutter.
Blend the bananas, coconut milk, and ginger powder finely in a blender to make a puree, and mix it with the whipped cream.
Boil the butter (20 g), water, and salt, add the sifted cake flour (30 g), and stir over heat until a thin film forms on the dough.
Cool step 4, mix in the egg, pipe into rounds on a pan, and spray with water.
Place the cut cookie dough on step 5, bake in a 190°C oven for about 25 minutes, and fill with step 3.

💡 TipThe flavor of the coconut milk and coconut sugar makes tasty cookie puffs even when they are less sweet.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.