Photograph of the finished Gukhwappang

Korea · Bánh khuôn hoa cúc nhân đậu Gukhwappang

Gukhwappang

50 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.2 lb
  • Photograph of Red bean Red bean 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 2 ⅓ cups
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Honey Honey ⅓ cup

Method

  1. 1 Soak red beans for 8 hours, then cook until tender for 45 minutes and simmer with sugar to form a thick filling.
  2. 2 Mix the flour with the eggs, milk, honey, melted butter, and baking powder until smooth, then let it rest for 20 minutes.
  3. 3 Heat a cast iron daisy-shaped mold and then brush butter onto each petal.
  4. 4 Brush butter into each petal crevice; if there's not enough butter in the crevices, the cake will stick to the mold and lose its shape.
  5. 5 Fill the mold halfway with paste, place the bean paste filling in the center, and then pour more paste to cover it completely.
  6. 6 Press the cake into the mold and bake for 3 minutes on each side until the surface is golden brown and the pattern is clearly visible.

With an appliance

  • Oven 48 min

    Replace step 6: spray oil on both sides of the chrysanthemum mold, place it in the middle rack of the oven at 205 degrees for 8 minutes, and flip the mold after 4 minutes; the bean paste will heat evenly, requiring less monitoring, but the flower patterns will not burn at the edges like on a stovetop.

Start cooking