Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1/4 cup green tea powder
- 1/2 cup red bean paste
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Hodu-gwaja mold (walnut-shaped mold)
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, sugar, melted butter, milk, and green tea powder. Mix well until a dough is formed.
b. Divide the dough into small balls, about the size of a walnut.
c. Flatten each ball and place a small amount of red bean paste in the center.
d. Seal the edges and shape the dough into a walnut shape using the hodugwaja mold.
e. Place the hodugwaja on a baking sheet lined with parchment paper.
f. In a small bowl, whisk together the egg yolk and water. Brush the mixture on top of the hodugwaja.
g. Preheat the oven to 350°F and bake the hodugwaja for 15-20 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F
Serving size:
Makes 12 hodugwaja
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 10mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Red bean paste can be substituted with other fillings such as chocolate, peanut butter, or fruit jam.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Instead of green tea powder, matcha powder can be used for a stronger tea flavor.
- Hodugwaja can also be filled with other traditional Korean fillings such as sesame seeds or honey.
Tips and tricks:
- Make sure to seal the edges of the hodugwaja well to prevent the filling from leaking out.
- If the dough is too dry, add a little more milk until it reaches the right consistency.
- To make the hodugwaja more crispy, brush with a little more egg wash before baking.
Storage instructions:
- Store hodugwaja in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat hodugwaja, place in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Arrange hodugwaja on a platter and dust with powdered sugar.
- Serve hodugwaja with a cup of green tea or coffee.
Garnishes:
- Garnish hodugwaja with a sprinkle of green tea powder or chopped nuts.
Pairings:
- Hodugwaja pairs well with green tea or coffee.
Suggested side dishes:
- Serve hodugwaja as a dessert or snack on its own.
Troubleshooting advice:
- If the hodugwaja dough is too sticky, add a little more glutinous rice flour until it reaches the right consistency.
Food safety advice:
- Make sure to use clean hands and utensils when making hodugwaja.
- Store hodugwaja in an airtight container to prevent contamination.
Food history:
- Hodugwaja is a traditional Korean snack that originated in the city of Gyeongju in the Gyeongsang Province.
Flavor profiles:
- Hodugwaja has a sweet and nutty flavor from the red bean paste filling and a subtle green tea flavor from the dough.
Serving suggestions:
- Serve hodugwaja as a dessert or snack with a cup of green tea or coffee.
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Region: Korean