Snack · Korean · 10 min
Hodugwaja (Korean Walnut Cakes with Sweet Azuki)
- Calories
- 200
- Protein
- 10g
- Carbs
- 27g
- Fat
- 5g
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
Method
- 01Whisk 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.
- 02Preheat a traditional walnut cake mold (hodugwaja-pan) over medium heat and lightly grease with a neutral oil.
- 03Pour a small amount of batter into each walnut-shaped cavity, filling them about one-third of the way.
- 04Place a small dollop (about 5g) of sweet azuki paste into the center of each cavity and top with a piece of crushed walnut.
- 05Cover 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.
- 06The 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.
Cook it with the whole plan around it
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