snack

Hodugwaja (Korean Walnut Cakes with Sweet Azuki)

Name: Hodugwaja (Korean Walnut Cakes with Sweet Azuki)
Ingredients: 25 g Wheat flour, all-purpose; 25 g Sweet azuki bean paste (red bean paste); 6 g Walnuts, crushed; 25 g Egg, large, whisked

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Wheat flour, all-purpose25 g

Sweet azuki bean paste (red bean paste)25 g

Walnuts, crushed6 g

Egg, large, whisked25 g

Instructions

Whisk the egg and flour together to create a light, smooth batter. If the batter is too thick, add a teaspoon of water to reach a pourable consistency.

Preheat a traditional walnut cake mold (hodugwaja-pan) over medium heat and lightly grease with a neutral oil.

Pour a small amount of batter into each walnut-shaped cavity, filling them about one-third of the way.

Place a small dollop (about 5g) of sweet azuki paste into the center of each cavity and top with a piece of crushed walnut.

Cover with the remaining batter until the mold is filled. Close the lid and cook for 3-4 minutes, turning the pan periodically to ensure even browning.

The cakes are ready when they are golden brown, firm to the touch, and release easily from the mold with a satisfying crackle. Serve warm immediately.