Mandugwa (만두과; 饅頭菓) is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine), then making it into dumplings with sweet fillings. Mandugwa fillings are usually made by mixing steamed, deseeded, and minced jujube, cinnamon powder, and honey.
Taraegwa (타래과), also called maejakgwa (매작과; 梅雀菓) or maejapgwa (매잡과; 梅雜菓), is a ribbon-shaped hangwa. To make taraegwa, sifted wheat flour is kneaded with honey, ginger juice, and water, then rolled into a flat sheet. The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit. The ribbons are then deep-fried, and then coated, first in honey, followed by chopped pine nuts.
Yakgwa (약과; 藥果), also called gwajul (과줄), can be made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine), then pressing the dough into a flower-shaped mould called yakgwakpan (약과판), deep-frying the moulded pieces, soaking them in honey mixed with cinnamon powder, and then drying them.