For Batter:
1 cup cake, flour or plain flour (125 g / 4.4 ounces), sifted
2 tsp baking powder, sifted
1⁄4 tsp. fine sea salt
1 cup water, or milk
3 tbsp castor sugar, (raw)
1 tbsp melted butter
1 egg
For Filling:
200 g sweetened red bean paste, use about 1/2 tsp per pastry (*see note above for alternative)
15 walnuts, shelled, break into smaller pieces to fit into the mold
Others
1 tbsp. melted butter, or neutral tasting oil for cooking
Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
Preheat a walnut cake pan over low heat. Quickly brush both sides of the pan with some melted butter or cooking oil.
Pour the batter mixture onto the walnut cake pan. Only cover about 60 % of the pan. Add the red bean paste and walnuts then add more batter mixture on top to cover the walnut cake mold.
Close the pan and turn it over quickly. Turn up the heat to medium low.
Cook both sides of the pan until the walnut pastry turns golden brown (about 4 mins each side). Make sure you check the doneness of the cake fairly often to avoid burnt pastry.
Remove the pastry from the pan and cool down on a rack briefly. You many need to trim the edges of each walnut pastry with scissors to pretty them up.
Repeat the steps 2 to 4 until the ingredients are used up. Serve while still warm. Tastes best within 24 hours.
Sugar: 8g
:
Calcium: 37mg
Calories: 68kcal
Carbohydrates: 12g
Cholesterol: 5mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 12mg
Protein: 1g
Saturated Fat: 1g
Sodium: 986mg
Trans Fat: 1g
Vitamin A: 42IU
Vitamin C: 1mg
