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Hodugwaja-Inspired Chestnut Black Sesame Waffles

Soft, cake-like black sesame waffles with a lightly sweet chestnut filling, inspired by Korean Hodugwaja.
Course Breakfast, Dessert
Cuisine Asian, Korean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 65kcal
Author Michelle


Chestnut Filling

  • 1 pkg (100g) chestnuts roasted and peeled
  • 1 tablespoon milk of your choice
  • 1 tablespoon honey or any other sweetener
  • ¼ teaspoon vanilla extract

Black Sesame Waffles

  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 C milk or non-dairy alternative
  • ½ teaspoon vanilla extract
  • 2 tablespoon granulated sugar
  • 1 ½ teaspoon baking powder
  • pinch of sea salt
  • 1 C cake/pastry flour
  • 2 tablespoon all-purpose flour
  • ¼ C black sesame powder


Make the chestnut filling:

  • Place the roasted chestnuts into a bowl.
  • Using a fork, mash the chestnuts until crumbly, and add in milk.
  • Continue to mash until it becomes paste-like.
  • Stir in honey and vanilla extract and set aside.

Make the black sesame waffles:

  • Preheat the waffle maker to medium high heat.
  • To a large bowl, add in the egg and oil. Beat until lightly frothy.
  • Pour in the milk and vanilla extract.
  • Stir in the granulated sugar, baking powder and salt.
  • Whisk in the cake flour, all-purpose flour and black sesame powder until combined.
  • Ladle in about 2 tablespoon of batter in each quadrant of the preheated waffle iron.
  • Add about 1 tablespoon of chestnut filling and cover with another 1-2 tablespoon of batter.
  • Close the waffle iron and cook for 3-4 minutes, until golden brown.
  • Remove the waffles and leave to cool on a cooling rack.
  • Repeat with the remaining batter/filling.


Calories: 65kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg