Korean Walnut Pastry (Hodugwaja)

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Steps

1. Step 1

   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.

2. Step 2

   Preheat a walnut cake pan over low heat. Quickly brush both sides of the pan with some melted butter or cooking oil.

3. Step 3

   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. Make sure you don’t pour it too excessively as it can run down to the burner. (It will burn and smells. Also, it’s a cleaning hassle). Close the pan and turn it over quickly. Turn up the heat to medium low.

4. Step 4

   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.

5. Step 5

   Repeat the steps 2 to 4 until you use up the ingredients. Serve while still warm. Tastes best within 24 hours.

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