Gukhwa‑ppang flower pastry recipe: wholesome chrysanthemum buns with sweet red bean
Crispy on the outside, soft inside – Gukhwa‑ppang flower pastry recipe brings traditional Korean flavor with a wholesome twist. Filled with sweet red bean paste, these chrysanthemum-shaped pastries are perfect with tea.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 mins
- Yield: 6 pastries
- Category: Dessert
- Method: Pan-fried
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
1 cup whole wheat or cake flour
1 tsp baking powder
1 pinch salt
1 egg
2 tbsp coconut sugar or honey
1/2 cup milk (or almond/oat milk)
1/2 cup sweet red bean paste
1 tsp oil for brushing
Instructions
1. In a bowl, whisk flour, baking powder, salt, egg, milk, and sweetener until smooth.
2. Preheat a flower-shaped mold on medium heat and brush lightly with oil.
3. Pour a thin layer of batter, add 1 tsp red bean paste, and cover with more batter.
4. Close mold, cook 2 minutes per side until golden brown.
5. Let pastries rest briefly, then serve warm.
Notes
Use whole-grain flour for added fiber.
Adjust sweetness with honey or coconut sugar.
Store in an airtight container for 1 day or freeze for up to a month.
Reheat in an oven to restore crispiness.