walnut cake korean
How To Make Korean Walnut Cake (Hodo Kwaja)
Though more of a bite-sized pastry, this walnut cake Korean recipe is still delicious. It has a sweet red bean and walnut filling that explodes in texture.
Ingredients
For Batter:
- 1 cup cake, flour or plain flour (125 g / 4.4 ounces), sifted
- 2 tsp baking powder, sifted
- 1⁄4 tsp. fine sea salt
- 1 cup water, or milk
- 3 tbsp castor sugar, (raw)
- 1 tbsp melted butter
- 1 egg
For Filling:
- 200 g sweetened red bean paste, use about 1/2 tsp per pastry (*see note above for alternative)
- 15 walnuts, shelled, break into smaller pieces to fit into the mold
Others
- 1 tbsp. melted butter, or neutral tasting oil for cooking
Instructions
- Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
- Preheat a walnut cake pan over low heat. Quickly brush both sides of the pan with some melted butter or cooking oil.
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Pour the batter mixture onto the walnut cake pan. Only cover about 60 % of the pan. Add the red bean paste and walnuts then add more batter mixture on top to cover the walnut cake mold.
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Close the pan and turn it over quickly. Turn up the heat to medium low.
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Cook both sides of the pan until the walnut pastry turns golden brown (about 4 mins each side). Make sure you check the doneness of the cake fairly often to avoid burnt pastry.
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Remove the pastry from the pan and cool down on a rack briefly. You many need to trim the edges of each walnut pastry with scissors to pretty them up.
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Repeat the steps 2 to 4 until the ingredients are used up. Serve while still warm. Tastes best within 24 hours.
Nutrition
- Sugar: 8g
- :
- Calcium: 37mg
- Calories: 68kcal
- Carbohydrates: 12g
- Cholesterol: 5mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 12mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 986mg
- Trans Fat: 1g
- Vitamin A: 42IU
- Vitamin C: 1mg
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