Bungeoppang (Korean Fish Shaped Pastry)
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4.4
42 reviews
Good
Bungeoppang (Korean Fish Shaped Pastry)
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Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe
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Ingredients
BATTER
- 1 cup plain flour or cake flour (125 g / 4.4 ounces), sifted
- 2 tsp baking powder sifted
- 1/4 tsp fine sea salt
- 175 ml milk or water
- 3 Tbsp castor sugar
- 1 Tbsp melted butter
- 1 egg
FILLING OPTIONS (USE ABOUT 1 TBSP OF FILLING PER FISH)
- sweetened red bean paste
- custard
- chocolate
- Nutella
- Ham and cheese (for savoury type fillings)
OTHERS
- 1 Tbsp melted butter or cooking oil for cooking
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Instructions
- Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
- Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
- Pour the batter mixture onto the bungeoppang pan. Only cover about 50 % of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.
- Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.
Notes
- *1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Information
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Calories
179kcal
(9%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
34mg
(11%)
Sodium
133mg
(6%)
Potassium
205mg
(6%)
Sugar
13g
(26%)
Vitamin A
175IU
(4%)
Calcium
99mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 133mg | 6% |
| Potassium | 205mg | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 175IU | 4% |
| Calcium | 99mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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