Bungeoppang (Korean Fish Shaped Pastry)
Asian · High Protein · Korean
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
- sweetened red bean paste
- custard - homemade
- chocolate
- nutella
- ham and cheese (for savoury type fillings)
Directions
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 205mg | Sugar: 13g | Vitamin A: 175IU | Calcium: 99mg | Iron: 1.3mg