Snack/Appetizer/Dessert

Hoddeokwaja

Alternate Spellings: Hodo kwaja, hodeokwaja, hodokwaja
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.

Ingredients

Dough
1 1/4	cup	all purpose flour
1/8	teaspoon	salt
1/4	teaspoon	active dry yeast
1/4	teaspoon	sugar
3	tablespoons	warm water
1/3	cup	+ 1 tablespoon milk
Optional Dough Ingredients
flavoring
1/2	teaspoon	Walnut
1/2	teaspoon	Vanilla
1/2	teaspoon	Maple
1	tablespoon	sugar
Filling
1/2	cup	red bean paste
Red Bean Paste
2/3	cup	Dried Adzuki beans
		Water for boiling
1/2	cup	sugar, brown sugar, or honey
2	tablespoons	neutral flavor oil for frying
Optional Red Bean Paste Ingredients
crushed:
		walnut
		pecan
		gingko
		almond
		peanut
mashed:
		lemon
		orange
		pineapple
		Raisins
		Cinnamon to taste

Procedure

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.

Nutrition Facts

Serving size: Entire recipe (19.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	1730.8
Calories From Fat (16%)	274.79
Calories From Protein (10%)	170.17
Calories From Carbohydrates (74%)	1285.84
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 31.17g	48%
Saturated Fat 5.7g	29%
Monounsaturated Fat 6.57g
Polyunsaturated Fat 16.54g
Trans Fatty Acids 0.03g
Cholesterol 6.5mg	2%
Sodium 336.53mg	14%
Potassium 1999.59mg	57%
Total Carbohydrates 320.46g	107%
Fiber 21.54g	86%
Sugar 118.08g
Net Carbohydrates 298.92g
Protein 46.08g	92%
Vitamin A 179.06IU	4%
Vitamin C 0.17mg	<1%
Calcium 209.8mg	21%
Iron 14.34mg	80%
Vitamin E 2.61mg	26%
Vitamin D 34.94IU	9%
Thiamin 1.93mg	129%
Riboflavin 1.4mg	82%
Niacin 13.95mg	70%
Vitamin B6 0.61mg	31%
Folate 1177.5mcg	294%
Vitamin B12 0.37mcg	6%
Pantothenic Acid 3.25mg	33%
Vitamin K 50.65mcg	63%
Phosphorus 784.46mg	78%
Magnesium 213.58mg	53%
Zinc 8.26mg	55%
Copper 1.69mg	85%
Manganese 3.36mg	168%
Selenium 60.48mcg	86%
Alcohol 0g
Caffeine 0mg
Water 153.52g	0%

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