50g room temperature unsalted butter
40g sugar powder
1 egg
90g cake flour
20g melted unsalted butter
10g sugar powder
30g rice syrup (can be use honey)
20g almonds
1.Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder.
Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup.
You can use honey instead of rice syrup, but it will taste slightly different from this recipe.
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