AI-generated imageKorean Walnut-Shaped Red Bean Pastries (Hodugwaja, About 30)
A familiar Korean highway-rest-stop snack: walnut-shaped cakes filled with sweet red bean paste and walnut pieces. This recipe requires a specialty walnut-cake mold and is best served warm.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Sift 125 g flour, 2 tsp baking powder and 1/4 tsp salt. Whisk in 250 mL milk (or water), 3 tbsp sugar, 15 g melted butter and 1 egg. Pour into a spouted jug.
- 02
Chop walnuts to fit the mold and prepare red bean paste. Preheat a walnut-pastry mold over low heat and lightly grease both halves.
- 03
Fill each cavity about 60% with batter. Add a small amount of sweet bean paste and walnut, then cover with enough batter to close, avoiding overflow.
- 04
Close and carefully flip the mold. Cook about 4 minutes on each side over medium-low heat, adjusting for mold size and stove. Remove only when browned with no wet batter in the middle; a 71°C center is a useful egg-dish safety check.
- 05
Cool briefly on a rack, repeat with remaining batter and filling, and serve warm. Never touch the hot mold with bare hands.
Helpful source links
Before you cook
Check wheat, egg, milk and walnut allergies. Cook egg-containing batter thoroughly and avoid overflow on the hot mold. Whole walnuts and large pieces pose a choking risk for young children; finely chop or omit as appropriate. Store baked pastries promptly within two hours; best eaten the same day.
Allergens: 밀(밀가루) / wheat / 小麦, 달걀 / egg / 卵, 우유·버터(유제품) / milk and dairy / 牛乳・バター（乳）, 호두(견과류) / walnuts (tree nuts) / くるみ, 팥앙금 등 시판 제품 성분표 추가 확인 / check packaged paste ingredients / 市販あんこの原材料表示確認
Image & source credits
AI-generated image.
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