Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/4 cup green tea powder
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- Red bean paste (optional)
Special Equipment Needed:
- Bungeoppang pan (fish-shaped waffle pan)
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the eggs, milk, green tea powder, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat the bungeoppang pan over medium heat and lightly grease with cooking spray.
5. Pour the batter into the pan, filling each fish-shaped mold about 2/3 full.
6. Add a small spoonful of red bean paste (if using) to the center of each mold.
7. Cover the pan with the lid and cook for 2-3 minutes or until the bungeoppang is golden brown and crispy.
8. Use a spatula to carefully remove the bungeoppang from the pan and transfer to a wire rack to cool.
9. Repeat with the remaining batter and red bean paste.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per bungeoppang
Temperature:
Medium heat
Serving size:
Makes approximately 10 bungeoppang
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 220mg
Total carbohydrates: 19g
Dietary fiber: 1g
Total sugars: 7g
Protein: 3g
Substitutions for ingredients:
- Green tea powder can be substituted with matcha powder.
- Red bean paste can be substituted with Nutella or other chocolate spread.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use different flavors of powder, such as cocoa powder or strawberry powder, to change the flavor of the bungeoppang.
Tips and Tricks:
- Make sure to grease the bungeoppang pan well to prevent sticking.
- Use a small spoon to add the red bean paste to the center of each mold.
- Serve the bungeoppang warm for the best taste and texture.
Storage Instructions:
Store leftover bungeoppang in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the bungeoppang in a toaster or toaster oven for a few minutes until warmed through.
Presentation Ideas:
Serve the bungeoppang on a plate or platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Powdered sugar, mint leaves
Pairings:
Green tea, hot chocolate, coffee
Suggested Side Dishes:
Fresh fruit, yogurt, ice cream
Troubleshooting Advice:
- If the bungeoppang is sticking to the pan, try greasing the pan more or using a non-stick pan.
- If the bungeoppang is not cooking evenly, try adjusting the heat or rotating the pan halfway through cooking.
Food Safety Advice:
Make sure to cook the bungeoppang thoroughly to prevent any foodborne illnesses.
Food History:
Bungeoppang is a popular Korean street food that originated in the early 1930s. It is typically filled with sweet red bean paste and is shaped like a fish, which is a symbol of good luck in Korean culture.
Flavor Profiles:
The green tea powder adds a subtle earthy flavor to the bungeoppang, while the red bean paste adds a sweet and creamy texture.
Serving Suggestions:
Serve the bungeoppang as a snack or dessert. It is perfect for sharing with friends and family.
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Region: Korean