Homemade Powdered Sugar & Chili Oil
Quick & Easy Homemade Powdered Sugar and Chili Oil Recipe
Learn how to make powdered sugar and chili oil at home in just minutes, eliminating the need for store-bought versions. These versatile ingredients are perfect for baking and cooking.
Powdered Sugar Ingredients- 9 Tbsp granulated sugar
- 1 Tbsp cornstarch
Cooking Instructions
Step 1
Stop buying expensive powdered sugar! You can make your own in under a minute. The ratio of sugar to cornstarch can be either 9:1 or 10:1; either works perfectly. Adjust based on your preference!
Step 2
Cornstarch acts as a moisture absorber, preventing the powdered sugar from clumping. Even when you finely grind the sugar, the cornstarch helps keep it loose and fluffy, ensuring it stays smooth over time.
Step 3
I’m using 9 tablespoons of granulated sugar and 1 tablespoon of potato starch. I’ll combine these in a blender to process. (Photo: Sugar and starch in a blender).
Step 4
When using a small blender, be mindful of overheating the motor. It’s best to pulse the blender – press the switch briefly and release repeatedly. Holding the switch down continuously can cause the motor to overheat and potentially break.
Step 5
Voila! Your finely ground powdered sugar is ready. Store it in an airtight container. When you need it, simply sift it over your desired dish (like toast, cakes, or pastries).
Step 6
Let’s try dusting some freshly toasted bread. Place the warm toast on a plate, then hold a fine-mesh sieve over it. Add about 1 tablespoon of the homemade powdered sugar to the sieve and gently shake it.
Step 7
See how the fine powdered sugar falls like snow, creating a beautiful, delicate coating? It looks delicious, doesn’t it? (Photo: Toast dusted with powdered sugar).
Step 8
Is this toast or rusks? I toasted some slightly stale bread until it became quite crispy, resembling rusks. I added a sprinkle of cinnamon powder along with the powdered sugar for an extra sweet touch. (Photo: Rusks sprinkled with powdered sugar and cinnamon).
Step 9
Now, let’s move on to making chili oil, perfect for adding a spicy kick to your dishes. Store-bought chili oil can be quite pricey, can’t it? I’ll share the exact recipe I learned in a Chinese cooking class when I first got married.
Step 10
Heat a frying pan over low heat. Add 2 tablespoons of grapeseed oil and 2 tablespoons of sesame oil, and let them warm for about 10 seconds. Then, add 4 tablespoons of coarse Gochugaru (Korean chili flakes). Tilt the pan to ensure the chili flakes are submerged in the oil. (Photo: Grapeseed oil, sesame oil, and Gochugaru in the pan).
Step 11
Be careful, as chili flakes can burn quickly! The ratio of oil to chili flakes should be equal. The chili oil is ready when you see slight bubbling. The entire cooking process takes about 1 minute. After cooking, strain the oil through a fine sieve to separate it from the flakes – you’ll only use the infused oil.
Step 12
Store the homemade chili oil in a glass jar and keep it refrigerated. Using only sesame oil can lead to burning because its smoke point is low; the chili flakes might burn before they release their flavor into the oil. That’s why combining grapeseed oil (with a higher smoke point) and sesame oil is ideal for preventing burning and achieving a delicious flavor. Using coarse Cheongyang chili flakes will give you a richer taste.
Step 13
Here’s an example of how to use it: when making Kongnamul Gukbap (soybean sprout soup with rice), heat the pan over low heat, add 2 teaspoons of chili oil, and sauté some radish first to infuse the oil with flavor. Then, add meat and stir-fry together for a more aromatic and delicious soup base.
