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

Quick answer

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

About this dish

Hodu-gwaja are bite-sized Korean walnut cakes baked in a dedicated walnut-shaped cast iron mold, made from a batter of cake flour, baking powder, eggs, milk, and melted butter.

Each cavity is half-filled with batter, then topped with sweet red bean paste and a toasted walnut half, sealed with a second pour of batter, and cooked over medium-low heat for six to eight minutes per side. The result is a thin, lightly browned shell encasing a moist, soft interior. Toasting the walnut halves at 160 degrees Celsius for five minutes beforehand makes a noticeable difference: the finished cakes carry a deeper, more fragrant nut aroma compared to those made with untoasted walnuts. Resting the batter for ten minutes before using it relaxes the gluten, which reduces air pockets during pouring and produces a smoother exterior surface. The cake originated as a regional specialty of Cheonan in South Chungcheong Province and has since become one of the most recognized snacks sold at highway rest stops and traditional markets across the country.

Ingredients

servings

IngredientAmountUnit

cake flour180 gg

baking powder5 gg

eggs2 pcspcs

milk160 mlml

sugar35 gg

unsalted butter30 gg

sweet red bean paste180 gg

walnut halves16 pcspcs

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Prep

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

Season

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

Prep

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hodu-gwaja walnut cakes feature pre-toasted nuts and sweet red bean paste inside a light batter shell.
Finish cue: 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.
Avoid this: Fill only about 70% to prevent overflow.
Storage and reheating: Melt and cool 30g unsalted butter, and toast 16 walnut halves in a 160C oven for 5 minutes until fragrant, then cool completely.