Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 ripe banana, mashed
- 1/4 cup chocolate chips
Special equipment needed:
- Bungeo-ppang pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and mix in the milk, vegetable oil, and mashed banana.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Fold in the chocolate chips.
5. Preheat the Bungeo-ppang pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour the batter into the pan, filling each mold about 2/3 full.
8. Close the lid and cook for 2-3 minutes or until golden brown.
9. Flip the pan over and cook for another 2-3 minutes or until the other side is golden brown.
10. Remove from the pan and repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 5-6 minutes per batch
Temperature:
Medium heat
Serving size:
Makes 8-10 banana Bungeo-ppang
Nutritional information:
Calories per serving: 170
Total fat: 8g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 160mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Soy milk or almond milk can be used instead of regular milk.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Other fruits like strawberries or blueberries can be used instead of banana.
- White chocolate or butterscotch chips can be used instead of chocolate chips.
Variations:
- Add chopped nuts like walnuts or pecans to the batter.
- Add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
- Use different types of chocolate chips like dark chocolate or milk chocolate.
- Add a tablespoon of cocoa powder to the batter for a chocolatey flavor.
Tips and tricks:
- Make sure to grease the Bungeo-ppang pan well to prevent sticking.
- Don't overfill the molds as the batter will expand while cooking.
- Use a toothpick to check if the Bungeo-ppang is cooked through. If it comes out clean, it's done.
- Serve warm with a dollop of whipped cream or a drizzle of chocolate sauce.
Storage instructions:
Store leftover banana Bungeo-ppang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat banana Bungeo-ppang in the microwave for 10-15 seconds or in a toaster oven for 2-3 minutes.
Presentation ideas:
Serve banana Bungeo-ppang on a platter with a dusting of powdered sugar and a few slices of fresh banana.
Garnishes:
Garnish with a sprig of fresh mint or a few chocolate shavings.
Pairings:
Serve banana Bungeo-ppang with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of yogurt would pair well with banana Bungeo-ppang.
Troubleshooting advice:
- If the Bungeo-ppang is sticking to the pan, try greasing it more or using a non-stick pan.
- If the Bungeo-ppang is not cooking through, try lowering the heat and cooking it for a longer time.
Food safety advice:
Make sure to cook the banana Bungeo-ppang thoroughly to avoid any foodborne illnesses.
Food history:
Bungeo-ppang is a popular Korean street food that originated in the 1930s. It's a fish-shaped pastry filled with sweet red bean paste.
Flavor profiles:
Banana Bungeo-ppang is sweet and slightly nutty with a hint of chocolate.
Serving suggestions:
Serve banana Bungeo-ppang as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Korean
Taste: Sweet, Nutty, Buttery, Banana, Banana-Flavored