Gyeongju cake (경주빵) recipe

Gyeongju bread, also known as Gyeongju Yakbap (경주약밥), is a traditional Korean snack that originated in the city of Gyeongju, located in the Gyeongsangbuk-do province of South Korea. It is a type of filled bread that is typically small in size, with a slightly sweet, chewy dough and a filling made from sweet ingredients.

Here's a recipe for making Gyeongju Cake, which is a modern twist on the traditional Gyeongju bread, with a cake-like texture and a soft, creamy filling.

Ingredients:

For the cake:1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

For the filling:

1/2 cup sweetened red bean paste (or other desired filling, such as sweetened sesame seeds, sweet potato, or chestnuts)

Instructions:

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, sugar, vegetable oil, milk, eggs, baking powder, and vanilla extract until a smooth batter forms.
Spoon about 1 tablespoon of the batter into each cupcake liner, filling them about halfway.
Place about 1 teaspoon of sweetened red bean paste (or other filling of your choice) in the center of each cupcake liner, on top of the batter.
Spoon another tablespoon of batter over the filling, covering it completely and filling the cupcake liners to about 2/3 full.
Tap the biscuit tin delicately on the counter to eliminate any air bubbles.
Bake the Gyeongju cakes in the preheated oven for about 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool completely before serving.

Enjoy your homemade Gyeongju cakes! These cakes are a delightful twist on the traditional Gyeongju bread, with a soft and fluffy cake-like texture and a deliciously creamy filling. You can adjust the sweetness of the batter and filling according to your taste preferences, and experiment with different fillings to create your own variations of this modern Korean dessert.