Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)

Name: Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cake flour 180 g; baking powder 5 g; eggs 2 pcs; milk 160 ml; sugar 35 g; unsalted butter 30 g; sweet red bean paste 180 g; walnut halves 16 pcs

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center.

Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.

Ingredients

servings

IngredientAmount

eggs2 pcs

walnut halves16 pcs

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Instructions

6 steps

1

Melt and cool 30g unsalted butter, and toast 16 walnut halves in a 160C oven for 5 minutes until fragrant, then cool completely.
2

Sift 180g cake flour and 5g baking powder together to combine evenly and aerate the mixture.
3

Combine 2 eggs and 35g sugar in a bowl and mix until the sugar dissolves, then add 160ml milk and the melted butter and stir until uniform.
4

Add the sifted flour mixture and fold just until no dry flour remains, then rest the batter for 10 minutes to let the gluten relax.
5

Preheat the walnut cake mold over medium heat for 1 minute, fill each cavity halfway with batter, place one portion of the divided 180g red bean paste and one toasted walnut half, then cover with more batter.
6

Cook over medium-low heat, flipping regularly, for 6 to 8 minutes total until both sides are golden brown, then remove and cool for 1 minute before serving.