Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Hwangnam-ppang mold (can be found online or at Korean specialty stores)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the shredded coconut.
6. Grease the Hwangnam-ppang mold with cooking spray and fill each mold with the batter until it is 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a Hwangnam-ppang comes out clean.
8. Remove from the oven and let cool for 5 minutes before removing the Hwangnam-ppang from the mold.
9. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 8 Hwangnam-ppang
Nutritional information:
Calories per serving: 220
Total fat: 10g
Saturated fat: 7g
Cholesterol: 20mg
Sodium: 150mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 17g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Sugar can be substituted with honey or maple syrup.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Use different extracts such as almond or coconut extract instead of vanilla extract.
- Add 1/4 cup of cocoa powder to the batter for a chocolate version.
Tips and tricks:
- Make sure to grease the Hwangnam-ppang mold well to prevent sticking.
- Do not overmix the batter as it can result in tough Hwangnam-ppang.
- Use a toothpick to check if the Hwangnam-ppang is done. If it comes out clean, it is ready.
Storage instructions:
Store the Hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the Hwangnam-ppang in foil and bake in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Hwangnam-ppang on a platter or in a basket lined with parchment paper.
Garnishes:
Sprinkle shredded coconut on top of the Hwangnam-ppang for extra texture and flavor.
Pairings:
Serve the Hwangnam-ppang with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy the Hwangnam-ppang as a snack or dessert on its own.
Troubleshooting advice:
- If the Hwangnam-ppang is too dry, add a tablespoon of milk to the batter.
- If the Hwangnam-ppang is too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the recipe. Check the expiration date of all ingredients before using.
Food history:
Hwangnam-ppang is a traditional Korean pastry that originated in the city of Gyeongju. It is typically filled with red bean paste, but this recipe uses shredded coconut for a tropical twist.
Flavor profiles:
The Hwangnam-ppang has a sweet and nutty flavor from the coconut and a soft, fluffy texture.
Serving suggestions:
Serve the Hwangnam-ppang as a snack or dessert at a Korean-themed party or as a sweet treat for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean