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.
For my other related posts, you can click on the links below.
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