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.
- 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.
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.
Close the pan and turn it over quickly. Turn up the heat to medium low.
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.
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.
Repeat the steps 2 to 4 until the ingredients are used up. Serve while still warm. Tastes best within 24 hours.
- 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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