Korean Chrysanthemum Bean Cakes
Gukhwa-ppang is a Korean winter street pastry baked in a chrysanthemum-shaped cast-iron mold, filled with sweet red bean paste. The batter - flour, baking powder, sugar, milk, egg, and melted butter - is mixed minimally to avoid toughness, then the mold is filled one-third, topped with bean paste, and covered with more batter so the filling sits centered. Cooking three to four minutes per side over medium-low heat produces a golden crust with crisp flower-petal ridges, while the bean paste inside stays hot and flowing. It is a close relative of bungeoppang but has a thicker shell with a stronger bread-like flavor and a slightly lower paste-to-dough ratio.
Adjust Servings
Instructions
- 1
Mix flour, baking powder, sugar, and salt in a bowl.
- 2
Whisk egg, milk, and melted butter in another bowl.
- 3
Combine wet and dry mixtures until just smooth.
- 4
Grease and preheat the mold, then fill each cavity one-third.
- 5
Add red bean paste and cover with more batter, then close the mold.
- 6
Cook 3-4 minutes per side over medium-low heat until golden.
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Nutrition (per serving)
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