Photograph of the finished Hwangnam-ppang

Korea · Bánh Hwangnam nguyên bản

Hwangnam-ppang

1 hr 15 min Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 9.9 oz
  • Photograph of Red bean Red bean 1.2 lb
  • Photograph of Sugar Sugar 7.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Black sesame Black sesame 0.4 oz

Method

  1. 1 Simmer the red beans until they are thoroughly cooked with sugar until the filling becomes thick and glossy; this is the part that makes the cake famous.
  2. 2 Let the filling cool completely, then refrigerate for 1 hour to make it firmer and easier to wrap.
  3. 3 Mix the flour with honey, eggs, and butter to form a very thin and soft crust.
  4. 4 Wrap the shell around the filling so that the filling outweighs the shell, and smooth it evenly to avoid areas that are too thick or too thin.
  5. 5 Flatten the dough, poke small holes with a stick for air to escape, sprinkle with black sesame seeds, and bake at 170 degrees for 15 minutes.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 10 minutes, rotating the tray at minute 5. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking