In a prior article, I discussed how you can make your own flour from foraged acorns. This is a continuation of of this acorn series to explore the byproduct of making acorn flour – the starch.
When I was researching the culinary applications of acorn starch, I discovered there was a popular Korean side dish that used this as the main ingredient. I later found a recipe to transform this dish into a sweet and satisfying desert (which can also be vegan-friendly), which is what this article will be on.
Table of Contents
Acorn Jelly (Dotorimuk)
Acorn starch takes center stage in the making of Dotorimuk, a savory jelly-like dish in Korean cuisine. Dotorimuk, known for its delicate texture and subtle nutty flavor, is commonly served as a banchan (side dish) and is a mainstay in traditional feasts. Extraction of starch from acorns results in a gelatinous jelly that can be sliced or cubed and treated with soy sauce and sesame oil.
This dish demonstrates acorn starch’s culinary adaptability, because the base of the chocolate pudding we will be making, is essentially Dotorimuk.
But without wasting anytime, let’s get into it!
Making Acorn Starch
NOTE:
If you don’t have any foraged acorn starch, don’t worry! Most Asian grocers will carry bags of acorn starch. It won’t have the flavor profile of wild acorn starch, but it’ll be tasty regardless.
If you already have your acorn starch, skip to the recipe >>Here<<
Extracting the starch from acorns is the last step in the acorn flour making process. I’ll link the article I wrote on how to go about it >>Here<<
Leaching the Acorn Starch: Once you have removed the flour from your starch from the cold-leaching process, let the rest of the mixture rest so that the starch can sink and accumulate on the bottom.
You may need to leach the starch for a few more days if it tastes very bitter.
Drying out the starch & grinding: I poured the starch into a spice grinder once it was dried out completely by placing it on a baking sheet and letting it sun dry.
It important to have as fine as a grind as possible for this recipe.
Recipe: Acorn Chocolate Pudding
This recipe is inspired from “Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field” by Rob Connoley & Jay Hemphill. Their cookbook is available for purchase on Amazon.
Ingredients (Serves 2-4):
- 1/2 cup acorn starch
- 3 cups water or milk (plant-based)
- 1/2 cup of sweeten chocolate chips
- 1/4 teaspoon salt
- 1-2 tablespoons of honey (optional)
You can also use:
- 1/3 cup cocoa powder
- 1/2 cup sugar (adjust to taste)
instead of the sweeten chocolate chips if you want to control the sweetness level. I chose the chocolate chips as I had access to them.
Cooking the Pudding:
- Bring your 3 cups of liquid to a simmer.
- Sift in the acorn starch (foraged or store-bought) into the pot as you stir constantly for 5 or so minutes with a whisk.
Note: Sifting the starch will help reduce any clumping.
Getting the Right Consistency:
- After a few minutes of stirring, the starch will be fully incorporated and will have a thick, jelly-like consistency (the Dotorimuk).
Note: You can save what you have made here and add any spices (like soy sauce or sesame seeds) to make Dotorimuk.
Mixing Everything Together:
- Mix into a bowl your chocolate, salt, sugar (optional) and honey (optional).
- Once the acorn jelly is ready, pour the mixture into a bowl over the chocolate, and let it rest for 1 minute.
- Slowly mix it all together until everything is homogenous.
Chill and Serve:
- Allow the pudding to cool at room temperature before transferring to the refrigerator.
- Chill for at least 2 hours until the pudding is set.
Garnish and Enjoy:
Serve chilled, optionally garnished with whipped cream, chocolate shavings, or a sprinkle of chopped nuts. I used some lemon mint as a color garnish.
And there you have it! Acorn Chocolate Pudding, a testament to the versatility of acorn starch. While the process involves some patience and effort, the end result is a rich and indulgent dessert that speaks to the potential within foraged ingredients. It might not be the quickest recipe in your repertoire, but the unique flavor profile and nutritional benefits make it a rewarding culinary experiment, which I hope your friends and family enjoy too.
So, whether you’re a seasoned forager or just dipping your toes into the world of wild edibles, give it a try and discover the surprisingly sweet side of acorns. Happy foraging, and happy cooking!
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