Korean•indulgent
Bungeoppang (Korean Fish Shaped Pastry)
Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- chocolate
- nutella
- ham and cheese ((for savoury type fillings))
- 1 Tbsp melted butter (or cooking oil for cooking)
Instructions
- 1
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.
- 2
Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
- 3
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.
- 4
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.