Bungeo-ppang
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5
2 reviews
Excellent
Bungeo-ppang
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Bungeo-ppang (붕어빵) is a Korean fish-shaped pastry made from batter stuffed with sweetened red bean paste or other ingredients.
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk plus 2 tablespoons
- 1 egg
- 1 tablespoon vegetable oil (for brushing the molds)
Fillings (to taste)
- 8 tablespoons danpat (sweetened azuki bean paste - standard filling)
- 8 tablespoons custard (aka pastry cream, chou-cream)
- 8 tablespoons Chocolate Spread (e.g. Nutella)
Equipment
- Mold or bungeo-ppang pan (also called taiyaki pan, similar to a waffle iron but in the shape of two fish)
Instructions
- In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.
- Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.
- Open the pan, brush the fish molds on both sides with a little vegetable oil.
- Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.
- Add a tablespoon of the chosen filling, and gently flatten if necessary.
- Add more of the batter to cover the filling and the rest of each cavity.
- Close the mold, and cook on a low heat for 2 minutes.
- Flip the mold over, and cook for another 3 minutes.
- Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang – they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.
- Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.
- Trim off any excess, and serve hot.
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Overall Rating
5
2 reviews
Excellent
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