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Home Cooking

Korean Walnut Cakes - Hodo Kwaja

hannaone | May 8, 200801:28 PM     8

Hodo Kwaja
Hodo Kwaja is a popular snack food sold on the streets of Korea. Baked in a walnut shaped mold and filled with red bean paste, these treats are simply great.

Ingredients

Dough
1 1/4 cup all purpose flour
1/8 teaspoon salt
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
3 tablespoon warm water
1/3 cup + 1 tablespoon milk

Optional Dough Ingredients
1/2 teaspoon flavoring
Walnut
Vanilla
Maple
1 tablespoon sugar

Filling
1/2 cup red bean paste

Red Bean Paste
2/3 cup Dried Azuki beans
Water for boiling
1/2 cup sugar, brown sugar, or honey
2 tablespoon neutral flavor oil for frying

Optional Red Bean Paste Ingredients
crushed:
walnut
pecan
ghingko
almond
peanut
mashed:
lemon
orange
pineapple
Raisins
Cinnamon to taste

Directions

Preparation

Make the Bean Paste
Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
Place in a bowl or pot, cover with water, and soak over night.
Drain and rinse in cold water.
Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
Remove from heat, drain, and cool.
Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
Heat a wok or stir fry pan.
Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.
Remove from heat and cool.
Transfer to an air tight container and refrigerate until use.
The paste may be stored, refrigerated, for up to one week.
Use as needed in various recipes.

Mix the Dough
Mix the warm water, yeast, and sugar in a small bowl.
Let stand 10 minutes.
Mix the all purpose and sweet rice flours together, then sieve into a large bowl.
Add salt, milk, and yeast water and mix well.
Cover with a warm damp towel and let stand in a warm place for three hours.
Mix all filling ingredients in a small bowl.
Separate the dough into 10 equal portions.
Flatten the dough on waxed paper into a circular shape.
Place one slightly rounded teaspoon of filling in the center and seal the dough around the filling. Roll slightly to form a round ball.
Repeat with each portion.

Cooking

Pre-Heat oven to 350º.
Lightly grease a cookie sheet, muffin pan, or specialty baking mold with round or egg shaped depressions.
Place the dough balls seam side down, about 1 1/2 inches apart on the cookie sheet (one in each cup of muffin pan/mold) and bake for 13 to 17 minutes (until golden brown).
Serve warm.

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