Pour the mixture onto a non-stick baking sheet, skillet, or parchment paper, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.
07Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn't stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.
08Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.