Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sweet potato starch
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 1/4 cup mashed sweet potato
- 1/4 cup chopped walnuts
- 1/4 cup chocolate chips
Special Equipment Needed:
- Bungeo-ppang pan (fish-shaped waffle pan)
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, sweet potato starch, sugar, baking powder, baking soda, and salt. Mix well.
2. In a separate bowl, beat the egg and add the milk. Mix well.
3. Add the egg mixture to the flour mixture and stir until well combined.
4. Add the mashed sweet potato, chopped walnuts, and chocolate chips. Mix well.
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 fish-shaped mold about 2/3 full.
8. Close the pan and cook for about 2-3 minutes on each side, or until golden brown.
9. Remove the Bungeo-ppang from the pan and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 Bungeo-ppang
Nutritional information:
Calories per serving: 170
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 170mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Sweet potato starch can be substituted with cornstarch or potato starch.
- Walnuts and chocolate chips can be substituted with other nuts or dried fruits.
Variations:
- Add cinnamon or pumpkin spice for a fall-inspired flavor.
- Use mashed pumpkin instead of sweet potato for a different taste.
- Add cream cheese or Nutella filling for a sweeter treat.
Tips and Tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a ladle or measuring cup to pour the batter into the pan.
- Don't overfill the molds, as the batter will expand during cooking.
Storage Instructions:
Store leftover Bungeo-ppang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Bungeo-ppang in a toaster oven or microwave until warm.
Presentation Ideas:
Serve the Bungeo-ppang on a plate or in a basket lined with parchment paper.
Garnishes:
Dust the Bungeo-ppang with powdered sugar or drizzle with chocolate sauce.
Pairings:
Serve with a cup of hot cocoa or coffee.
Suggested Side Dishes:
Enjoy the Bungeo-ppang as a snack or dessert on its own.
Troubleshooting Advice:
- If the Bungeo-ppang sticks to the pan, try greasing the pan more or using a non-stick pan.
- If the Bungeo-ppang is too dry, add more milk to the batter.
Food Safety Advice:
Make sure to cook the Bungeo-ppang thoroughly to avoid foodborne illness.
Food History:
Bungeo-ppang is a popular Korean street food that originated in the 1930s. It is a fish-shaped pastry filled with sweet red bean paste.
Flavor Profiles:
The sweet potato adds a subtle sweetness and earthy flavor to the Bungeo-ppang, while the walnuts and chocolate chips provide a crunchy texture and rich flavor.
Serving Suggestions:
Enjoy the Bungeo-ppang as a snack or dessert with friends and family.
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Region: Korean