Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1/4 cup red bean paste
- 1/4 cup chopped walnuts
- 1 egg, beaten
- Pinch of salt
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Hodu-gwaja mold (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the glutinous rice flour, sugar, and salt.
3. Add the softened butter and mix until crumbly.
4. Gradually add the milk and mix until the dough comes together.
5. Add the red bean paste and chopped walnuts and mix until well combined.
6. Take a small amount of dough and shape it into a ball (about the size of a golf ball).
7. Flatten the ball and place a small amount of red bean paste in the center.
8. Fold the edges of the dough over the red bean paste and seal it tightly.
9. Repeat until all the dough is used up.
10. Brush the tops of the hodu-gwaja with beaten egg.
11. Place the hodu-gwaja on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
12. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes about 12 hodu-gwaja
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 1g
- Sugar: 8g
Substitutions for ingredients:
- Instead of red bean paste, you can use other sweet fillings such as chocolate, peanut butter, or fruit preserves.
- Instead of walnuts, you can use other nuts such as almonds or pecans.
Variations:
- You can add sesame seeds to the dough for added texture and flavor.
- You can sprinkle powdered sugar on top of the hodu-gwaja before serving.
Tips and tricks:
- Make sure to seal the edges of the dough tightly to prevent the filling from leaking out during baking.
- If you don't have a hodu-gwaja mold, you can shape the dough by hand.
Storage instructions:
- Store the hodu-gwaja in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the hodu-gwaja in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the hodu-gwaja on a plate or platter.
Garnishes:
- Garnish with chopped nuts or powdered sugar.
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more glutinous rice flour.
Food safety advice:
- Make sure to use clean hands and utensils when handling the dough and filling.
Food history:
- Hodu-gwaja is a traditional Korean pastry that originated in the city of Gyeongju.
Flavor profiles:
- Sweet, nutty, and chewy.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Korean