Chewy and Sweet Dried Burdock Root (Ueong Mallangi)
A Delicious Recipe for Dried Burdock Root (Ueong Mallangi) Made with Easily Available and Healthy Burdock!
Introducing a simple recipe for homemade dried burdock root, or ‘Ueong Mallangi’! Using burdock root, which is readily available and beneficial for health, you can create a chewy and sweet snack. Once made, store the dried burdock root in an airtight container or jar in the refrigerator, and you can enjoy it all year round. Take the time to make this healthy treat; it’s highly recommended!
Dried Burdock Root Ingredients
- Burdock root 3kg
- Vinegar 100ml (approx. half a paper cup)
- Sugar 200g
Cooking Instructions
Step 1
① Prepare and De-bitter the Burdock Root: Start by preparing 3kg of burdock root. Peel the skin thoroughly using a peeler and immediately soak it in cold water to prevent browning. This step helps maintain the fresh color of the burdock. Remove the peeled burdock from the water and slice it lengthwise into long, diagonal pieces. Then, place the sliced burdock back into cold water and add 100ml of vinegar (about half a paper cup). Let it soak for 10 minutes. This process removes the slightly bitter taste characteristic of burdock, making it more palatable.
Step 2
② Steam the Prepared Burdock Root: Place the prepared burdock root in a steamer basket over high heat. Steam for 10-15 minutes, or until steam is actively rising. Once steamed, turn off the heat, let it steam for a bit longer (infuse), and then allow it to cool completely. Steaming softens the burdock, making the subsequent drying process easier.
Step 3
③ First Drying (3 hours): Even after steaming, the burdock root still contains a significant amount of moisture. Place the steamed burdock root directly into a dehydrator without adding anything else. Dry at 70°C (158°F) for 3 hours. Every hour during this process, flip the dehydrator trays and also flip each piece of burdock. This ensures even moisture removal and effective drying, reducing the chance of failure. If you skip steaming and the initial drying, and go straight to coating with sugar or dehydrating, the moisture can cause the sugar to melt and drip, leading to a failed batch. Therefore, it’s crucial to follow these steaming and initial drying steps.
Step 4
④ Sugar Coating and Second Drying (8 hours): Take the burdock root that has been dried for 3 hours and coat it evenly with 200g of sugar (about 1 paper cup). The sugar will fill the pores created as moisture leaves the burdock, making the dried pieces chewier and extending their shelf life. While it might seem like an extra step, coating with sugar is highly recommended for the best results. After coating with sugar, return the burdock to the dehydrator and dry at 70°C (158°F) for 8 hours. During this longer drying period, it’s still important to flip the trays and the burdock pieces every 2 hours for optimal drying.
Step 5
⑤ Completion and Storage: After 8 hours of drying, with trays and pieces flipped every 2 hours, check the burdock mallangi. If there are no tears and the pieces are chewy and well-dried, they are ready! Once completely cooled, store the finished dried burdock root in an airtight container or jar in the refrigerator. Proper storage allows you to enjoy this delicious snack for a long time. It’s also a perfect healthy snack to pack for hikes or outings. Enjoy your delicious dried burdock root! Thank you for watching.
