6 Easy Korean Red Ginseng Dessert Recipes

Chocolate pudding

Servings: 2
Preparation time: 15 minutes

Ingredients:
1 serving of Korean Red Ginseng Powder⁣
560ml milk⁣
100g granulated sugar⁣
43g unsweetened cocoa powder⁣
32g corn starch⁣
1g kosher salt⁣
28g butter⁣
3g vanilla essence⁣
Optional toppings: whipped cream, chocolate shavings ⁣

• Whisk together the milk, sugar, cocoa powder, cornstarch and salt in a medium saucepan.
• Bring mixture to a boil and continue to whisk for one minute until the mixture thickens.
• Remove from heat and let it cool down for 5 minutes⁣.
• Add butter, vanilla essence and Korean Red Ginseng Powder and mix well.⁣
• Pour into containers and cover with plastic cling wrap. Make sure the cling wrap touches the surface of the pudding to prevent a layer of dried ‘skin’ from forming.⁣
• Refrigerate for at least one hour.
• Serve with whipped cream and chocolate shavings.

Ondeh Ondeh with ginseng drizzle

Servings: 4
Preparation time: 40 minutes

Ingredients:
3g* of Korean Red Ginseng Extract
250g of glutinous rice flour
200ml of pandan juice
150g gula melaka, finely chopped
100g grated coconut
A pinch of salt
*1 flat scoop with the serving spoon provided in our product

• In a large bowl, combine glutinous rice flour with pandan juice and knead well to form a smooth dough. Cover the dough and set aside for 15 minutes.
• Mix grated coconut with a pinch of salt and steam for about 2 to 3 minutes. Let it cool completely.
• Divide the dough into smaller pieces and roll each piece in your palms to form a smooth ball.
• Bring a pot of water to boil then cook the glutinous balls. When they float to the surface, remove them and shake off the excess water.
• Melt gula melaka and let it cool (below 80°C) before mixing in Korean Red Ginseng Extract.
• Coat the glutinous balls with grated coconut and drizzle the red ginseng and gula melaka mixture on top.

Mango shaved ice

Servings: 2
Preparation time: 20 minutes

Ingredients:
1 stick of Korean Red Ginseng Extract Everytime
400ml milk
100ml water
75g condensed milk
1 mango, sliced or cut into cubes
Optional toppings: mango puree, mint leaves (garnish)

• Mix milk, water, condensed milk and Korean Red Ginseng Extract Everytime using a hand blender. Pour into a ziplock bag and freeze.
• Crush the frozen mixture with a rolling pin until smooth and pour in a bowl.
• Top with mango puree and freshly sliced mango.

Overnight oats

Servings: 1
Preparation time: 5 minutes

Ingredients:
3/4 serving of Korean Red Ginseng Powder⁣
40g rolled oats
120g milk
3g chia seeds
5g maple syrup
Optional: Kiwi and raspberry (or any fruits you like)

• Add oats, milk, chia seeds, maple syrup and Korean Red Ginseng Powder to a mason jar, stir well and chill overnight.
• Top off with cut fresh fruits.

Banana breakfast toast

Servings: 1
Preparation time: 5 minutes

Ingredients
1 Korean Red Ginseng Honey Paste Daily Stick
1 slice of toast
1⁄2 a medium banana or 1 small banana (cut into rounds)
1 tbsp of peanut butter
Optional: Crushed pistachios and chia seeds

• Toast bread of choice.
• Slice banana into rounds.
• Spread peanut butter onto bread.
• Drizzle Korean Red Ginseng Honey Paste Daily Stick onto bread.
• Sprinkle crushed pistachios and chia seeds on top.

Korean Steamed Pears

Servings: 1
Preparation time: 60 minutes

Ingredients
1g* of Korean Red Ginseng Extract
1 korean pear
2 tbsp of honey
2.5 tbsp of warm water
1 tsp of ginger (grated)
1⁄2 tsp of cinnamon powder
2 red dates
Optional: A few pieces of walnuts or pine nuts
*⅓ flat scoop with the serving spoon provided in our product

• Rinse the pear in cold water and pat dry.
• Make a lid by slicing 1 inch off the top and scoop out the core and the seeds with a spoon.
• Fill it up with jujubes, walnuts, ginger, honey and cinnamon powder.
• Put the sliced lid back on the pear and place it in a heat-resistant bowl.
• Steam the pear for about 45 minutes to 1 hour over medium-high heat.
• Turn off the heat and let cool.
• Once cooled, mix Korean Red Ginseng Extract with warm water and pour onto the pear. 
• Enjoy while it is warm or refrigerate before serving.

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