Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup chocolate chips
Special equipment needed:
- Bungeoppang pan (fish-shaped waffle pan)
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg and add the milk and vanilla extract. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the mashed bananas and chocolate chips.
5. Heat the bungeoppang pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour the batter into the pan, filling each fish-shaped mold halfway.
8. Add a small spoonful of mashed banana in the center of each mold.
9. Cover the banana with more batter, filling the mold completely.
10. Close the pan and cook for 2-3 minutes on each side or until golden brown.
11. Remove from the pan and repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 fish-shaped waffles
Nutritional information:
Calories per serving: 180
Total fat: 4g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 130mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use honey or maple syrup instead of sugar.
- You can use any type of milk, including almond or soy milk.
- You can use any type of fruit instead of bananas, such as strawberries or blueberries.
- You can use white chocolate or butterscotch chips instead of chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, for extra crunch.
- Add a teaspoon of cinnamon for a warm and spicy flavor.
- Use Nutella instead of chocolate chips for a hazelnut twist.
- Add a tablespoon of cocoa powder for a richer chocolate flavor.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Don't overfill the molds with batter, as it will overflow and make a mess.
- Use a toothpick to check if the bungeoppang is cooked through. If it comes out clean, it's ready.
- Serve warm with a dollop of whipped cream or a drizzle of caramel sauce.
Storage instructions:
Store leftover bungeoppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a toaster or oven at 350°F for 5-10 minutes until warm and crispy.
Presentation ideas:
Arrange the fish-shaped waffles on a platter and dust with powdered sugar. Add a few slices of fresh banana and a sprig of mint for a pop of color.
Garnishes:
Powdered sugar, whipped cream, caramel sauce, fresh fruit, mint leaves.
Pairings:
Coffee, tea, hot chocolate, milk.
Suggested side dishes:
Fresh fruit salad, yogurt, scrambled eggs.
Troubleshooting advice:
- If the bungeoppang is sticking to the pan, try greasing it more or using a non-stick pan.
- If the batter is too thick, add a splash of milk to thin it out.
- If the bungeoppang is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
Make sure to cook the bungeoppang thoroughly to avoid any foodborne illnesses. Always wash your hands and utensils before and after handling food.
Food history:
Bungeoppang is a popular Korean street food that originated in the 1930s. It is a fish-shaped waffle filled with sweet red bean paste. Over the years, different variations have been created, including this banana and chocolate chip version.
Flavor profiles:
Sweet, fruity, chocolatey, crispy.
Serving suggestions:
Serve as a snack or dessert.
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, Creamy, Banana, Banana-Flavored