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A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet of spices (cinnamon, ginger, clove, allspice). Mixed in one bowl, baked low and slow. The crumb is dark and dense without being heavy; the flavour deepens overnight, which is why most Jewish households bake it a day or two ahead of the meal.
Raw peanuts toast in a dry pan 10 min till deep gold and fragrant; skins rub off. The roasted peanuts pulse to a coarse paste, then a fine paste, eventually the oil starts to release. The paste squeezes hard in clean cloths to extract the oil; the de-oiled paste tightens into a clay-like dough seasoned with salt, ground chilli, ground ginger. Shapes into thin sticks or small rings. Deep-fries in vegetable oil 3-4 minutes till deep gold.
Fresh coconut grates (or cubes if making the chunky version). Sugar dissolves in water in a heavy wide pan; coconut goes in; cooks over medium heat 20 minutes until the water evaporates and the sugar caramelises around the coconut to a deep amber colour. Tips immediately onto greased parchment; spreads with a spatula; cools to set.
A dough of flour, sesame oil, honey, sugar, soju (Korean rice wine), and a pinch of cinnamon and ginger rubs together, yakgwa dough is sandy, not stretchy (no gluten development is desired). Rests for 30 minutes. Rolls 8 mm thick; cuts into 3 cm flower shapes with a cutter. Pricks each piece with a fork or knife (helps the syrup soak in). Fries in two stages: gentle 110°C heat first to swell the dough; then 160°C to crisp. While frying, syrup of honey, rice syrup (or maple/corn), water and ginger simmers briefly. Hot fried cookies dunk into warm syrup; rest for 1 hour to absorb; lift onto a rack to drain excess.