Ever since I discovered how kongbiji (콩비지; soy pulp or okara) complemented cookies and tteok (떡; rice cake) with its subtly nutty bite and flavor, it became an ingredient I always keep in the freezer. Although it is considered a by-product of making soy milk or tofu, I’ve been making soy milk to specifically get kongbiji these days.
This one also utilizes different flours – regular all-purpose flour, white rice flour and sweet rice flour (mochiko) – a lazy result from one day when I was all ready to make butter cookies and realized I only had one last scoop of wheat flour. Sure, I’d spend all afternoon to bake dozens of cookies, but leaving home and walking a block to buy a bag of flour felt like such a laborious task at that moment. So I used flours I already had handy and was happy to find a new combination that worked for butter cookies. The textural difference compared to using just all-purpose flour is minimal, but some of you may notice ever-so-slightly softer cookies with the rice flour mix. Don’t worry, the sandy bites still come from kongbiji.
Together with light bitterness from green tea and melted chocolate drizzled over, just remember that you are taking in all the good soy nutrition from these one-bite cookies and conveniently forget about buttery fat along with mundane daily chores.
Tasty and healthy cookies to make with the leftovers from making tofu
- 1/2 cup Kongbiji (ì½©ë¹„ì§€; soy pulp)
- 3/4 cup Butter, room temperature
- 1/4 cup Sugar
- 2 Tbsp Milk
- 1/2 tsp Vanilla Extract
- 1/4 cup All-purpose Flour
- 1/2 cup [amazon_link id="B000EDBPO8" target="_blank" ]White Rice Flour[/amazon_link]
- 1/4 cup [amazon_link id="B004VLVMPG" target="_blank" ]Sweet Rice Flour[/amazon_link]
- 1 Tbsp [amazon_link id="B001F10XUU" target="_blank" ]green tea powder[/amazon_link]
- 1/2 cup Chocolate Chips
- Spread out kongbiji on a parchment paper-lined sheet pan and toast in 350F oven. Stir once or twice to toast evenly. After 15 minutes, take out the sheet pan and cool to room temperature.
- Whip softened butter, sugar, milk and vanilla extract until light and fluffy.
- Sift all-purpose flour, white rice flour, sweet rice flour and green tea powder together and add to the butter mix. Add the toasted kongbiji from (1) and combine well. Using your hand, knead to form dough. Wrap in plastic and refrigerate for 30 minutes.
- On a clean, floured surface, knead out the dough with a rolling pin. Punch out with a cookie cutter and transfer to a parchment paper-lined sheet pan.
- Bake in the 350F oven for 7 minutes. Flip each cookie to the other side and bake for another 5-6 minutes. Cookies are still soft but they will firm up as they cool to room temperature.
- Optional - Heat water in a small pot to just under boiling. Place a bowl on top of the pot and add 1/2 Cup of chocolate chips to melt. Carefully pour melted chocolate in a ziplog bag and cut an end to create a small hole. Drizzle over the cookies.
For my other related posts, you can click on the links below.
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