Home > Introduction of Hangwa > Description on Hangwa

- Specific Features of Hangwa
※ As the major raw material of Hangwa are grain, honey, and seeds such as pine nut, sesame, walnut, chestnut, and jujube,
     the nutrient effect is better compared with any kinds of cookies.
     The largest advantage is that Hangwa is not processed with any preservative but is not easily deteriorated.
     The basic method to make Hangwa is to ferment, powder, steam, dry, and fry glutinous rice; therefore, Hangwa is not
    deteriorated in spite of long-time storage and the original colors and shapes are maintained.

- Storage of Hangwa
※ As Hangwa is usually made through frying process and has porous tissues, contact with the air should be blocked to
    maintain the original taste and incenses. Therefore, if Hangwa is left after taking it, the bag should be air-tightly
    closed and the Hangwa should be kept at a cool place.
    If the bag is not air-tightly closed, Hangwa may be deteriorated at high humidity and, if it is dried, it may crisply be broken.
    In the winter, it’s better to keep Hangwa at normal condition in order to enjoy the soft and wonderful taste.