Korean No-Bake Sesame and Honey Dasik Tea Cookies (20 Pieces)

Use 1 cup roasted sesame; if starting raw, stir-toast over medium 3–5 minutes and cool fully.

Melt 1/2 cup sugar with 2 tbsp water over medium heat; add 3/4 cup honey and 1/2 cup rice syrup.

Stir until just boiling, remove from heat and cool; do not overcook. Hot sugar syrup can severely burn skin.

Grind roasted sesame until fine; stop before too much oil releases and the powder becomes overly wet.

Mix about 1/2 cup ground sesame with 1/8 tsp salt, then add cooled syrup gradually, starting with 1 tbsp plus 1 tsp (4 tsp total), until it holds together.

If crumbly, add syrup a few drops at a time; do not let it become sticky-wet. The source intentionally makes excess syrup.

Divide into about 20 small balls, press into a dasik mold; a small cutter or hand-shaped ball works without special equipment.

Release gently and serve with tea; no baking or further cooking required.

Keep finished sweets in a clean covered container; use within 1–2 days at cool room temperature or refrigerate. Long-term room-temperature storage of surplus syrup is not recommended without validated guidance.