A piece of homemade yeot (Korean taffy). It’s hard, but softens in the mouth after a while. It also has a rather mildly sweet taste.by Anna_Nimus_95 5 Comments Anna_Nimus_95 12 months ago How did I make this?I boiled some rice malt syrup I got from my local Korean supermarket to about 250 F and started pulling the syrup while it was still warm.I had to use copious amounts of cornstarch to make sure nothing got stuck to anything. Primary-Coconut9142 12 months ago Amazing, this is my favorite, so nostalgic! AssociateInitial 12 months ago Wow this takes me back. Miss you aunty 😢 emuchop 12 months ago Miss the sellers carrying big boards. Chopping pumpkin yeot with their heavy chopping scissors. Tried some store bought stuff but it isn’t the same. 😩 Wide_Comment3081 12 months ago You should eat it 😉Write A CommentYou must be logged in to post a comment.
Anna_Nimus_95 12 months ago How did I make this?I boiled some rice malt syrup I got from my local Korean supermarket to about 250 F and started pulling the syrup while it was still warm.I had to use copious amounts of cornstarch to make sure nothing got stuck to anything.
emuchop 12 months ago Miss the sellers carrying big boards. Chopping pumpkin yeot with their heavy chopping scissors. Tried some store bought stuff but it isn’t the same. 😩
5 Comments
How did I make this?
I boiled some rice malt syrup I got from my local Korean supermarket to about 250 F and started pulling the syrup while it was still warm.
I had to use copious amounts of cornstarch to make sure nothing got stuck to anything.
Amazing, this is my favorite, so nostalgic!
Wow this takes me back. Miss you aunty 😢
Miss the sellers carrying big boards. Chopping pumpkin yeot with their heavy chopping scissors. Tried some store bought stuff but it isn’t the same. 😩
You should eat it 😉