Hodugwaja Korean Walnut Shaped Cakes with Red Bean

In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. Set aside.

In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are fine. Let the batter rest for 10 minutes.

While the batter rests, prepare the red bean paste by rolling it into small balls, about 1 cm in diameter, or simply have it ready to spoon. Chop the walnuts into small pieces if using halves.

Heat your hodugwaja pan over medium heat. Lightly brush the molds with vegetable oil.

Pour enough batter into each mold to fill it halfway. Place a small ball of red bean paste and a few pieces of walnut in the center of each. Cover with a little more batter.

Close the pan and cook for 2-3 minutes on each side, flipping occasionally, until the cakes are golden brown and cooked through. The cooking time may vary depending on your pan and heat.

Carefully remove the hodugwaja from the pan and let them cool slightly on a wire rack before serving. Enjoy warm!