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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.6 mg
  • Sodium: 54.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.5 g

View full nutritional breakdown of To Be Updated: Hoddeokwaja calories by ingredient
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To Be Updated: Hoddeokwaja

Submitted by: AUBRAZILLA

Introduction

Hodo kwaja is a popular snack food sold on the streets of Korea. Baked in a walnut shaped mold and filled with red bean paste, these treats are simply great.

Hodo kwaja is a popular snack food sold on the streets of Korea. Baked in a walnut shaped mold and filled with red bean paste, these treats are simply great.


Number of Servings: 12

Ingredients



    * *Flour, white, 1.25 cup (remove)
    * Salt, .125 tsp (remove)
    * *Active Dry Yeast, .25 tsp (remove)
    * Granulated Sugar, .25 tsp (remove)
    * Water, tap, .1875 cup (8 fl oz) (remove)
    * Milk, 2%, .3925 cup (remove)
    * *maple extract, 1 tsp (remove)
    * *Adzuki Bean Paste, Sweetened, .5 cup (remove)
    * Walnuts, 1 oz (14 halves) (remove)

    (Bean paste directions:
    2/3 cup Dried Adzuki beans
    Water for boiling
    1/2 cup sugar, brown sugar, or honey
    2 tablespoons neutral flavor oil for frying)

Directions

Preparation

Make the Bean Paste

Rinse the beans in cold water, discarding broken/discolored/shriveled beans.

Place in a bowl or pot, cover with water, and soak over night.

Drain and rinse in cold water.

Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.

Reduce heat and simmer until soft, about 1 1/2 to 2 hours.

Remove from heat, drain, and cool.

Use a mortar and pestle, food processor, or blender and mash/blend until smooth.

Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).

Heat a wok or stir fry pan.

Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.

Remove from heat and cool.

Transfer to an air tight container and refrigerate until use.

The paste may be stored, refrigerated, for up to one week.

Use as needed in various recipes.

Mix the Dough

Mix the warm water, yeast, and sugar in a small bowl.

Let stand 10 minutes.

Sieve the flour into a large bowl.

Add salt, milk, and yeast water and mix well.

Cover with a warm damp towel and let stand in a warm place for three hours.

Mix all filling ingredients in a small bowl.

Separate the dough into 10 equal portions.

Flatten the dough on waxed paper into a circular shape.

Place one slightly rounded teaspoon of filling in the center and seal the dough around the filling. Roll slightly to form a round ball.

Repeat with each portion.

Cooking

Pre-Heat oven to 350.

Lightly grease a cookie sheet, muffin pan, or specialty baking mold with round or egg shaped depressions.

Place the dough balls seam side down, about 1 1/2 inches apart on the cookie sheet (one in each cup of muffin pan/mold) and bake for 13 to 17 minutes (until golden brown).

Serve warm.

Number of Servings: 12

Recipe submitted by SparkPeople user AUBRAZILLA.






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