Traditional Walnut Hodu-Gwaja Pastries, Maison Hakhwa (since 1934)
An emblematic Korean pastry from Cheonan. Golden, soft dough, a melting white bean paste heart and a crunchy walnut kernel. Artisanal recipe since 1934. The perfect match with an ujeon green tea or a matcha. Allergens: gluten (wheat), eggs, milk, tree nuts (walnuts).
How to enjoy
These pastries pair ideally with a cup of sejak or ujeon green tea: their natural sweetness and nutty notes perfectly balance the vegetal notes of nokcha. Royal yakgwa, like hodu-gwaja, is one of the oldest pastries of Korean court cuisine.
Go further
Frequently asked questions
What are the allergens in this product?
Gluten (wheat), eggs, milk and tree nuts (walnuts).
How to store these pastries?
In a cool, dry place, in their packaging closed.
Since when has this recipe existed?
The Hakhwa house has kept this artisanal recipe alive since 1934.
What to enjoy them with?
Ideally with a sejak green tea or an ujeon.
