호두과자, Hodo Kwaja, or Walnut Cake, are a popular street food in Korea, and one of my all-time favorite treats from the road. Served warm, Walnut Cakes are about the size of a doughnut hole (can be eaten in two bites, or one if you have a big mouth!) and are shaped like walnuts. The shell has a pancake-like consistency and they are filled with a generous amount of red bean paste and chopped walnuts, making them chewy and crunchy. Don't let the red bean paste fool you though. These little bites of pleasure have a subtle maple flavor and are very sweet. I love sweet things, and sometimes eat too many, but even I can't finish a bag of these. There are typically 8 pieces in one bag and will cost 2,000 won, which is less than $2 US, making these not only delicious, but quite a bargain as well. They are heavy and filling, and therefore a great budget friendly snack for the long intercity bus rides in Korea. Vendors can be found selling Walnut Cakes on the city streets, but I found them to be most popular at the rest stops along the freeways. If you stumble upon Walnut Cake in your travels, I urge you to give them a try. Or, if you can't wait and are feeling brave, try out the recipe below.
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
Directions
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.
*Photo taken from thefoodchapter.blogspot.com
*Recipe from hannaone on Chowhound.com
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