Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup mashed sweet potato
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
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 another bowl, whisk together the milk, egg, mashed sweet potato, melted butter, vanilla extract, cinnamon, nutmeg, and ginger.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Heat the bungeoppang pan over medium heat.
5. Grease the pan with cooking spray or butter.
6. Pour the batter into the pan, filling each fish-shaped mold about 2/3 full.
7. Close the pan and cook for 2-3 minutes on each side or until golden brown.
8. Use a spatula to remove the bungeoppang from the pan and let cool on a wire rack.
9. Repeat with the remaining batter.
10. Serve warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 bungeoppang
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Sweet potato can be substituted with pumpkin or butternut squash.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with whipped cream or maple syrup.
- Use different spices such as cardamom or cloves.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Don't overfill the molds as the batter will expand while cooking.
- Use a toothpick to check if the bungeoppang is cooked through.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat in a toaster oven or microwave for a few seconds until warm.
Presentation ideas:
- Serve on a plate or in a basket lined with parchment paper.
- Dust with powdered sugar or cocoa powder.
Garnishes:
- Fresh fruit such as berries or sliced bananas.
- Chopped nuts or chocolate chips.
- Whipped cream or maple syrup.
Pairings:
- Hot tea or coffee.
- Vanilla ice cream.
Suggested side dishes:
- Korean sweet potato noodles (japchae).
- Korean fried chicken.
- Kimchi fried rice.
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 little more milk.
- 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 prevent foodborne illness.
- Wash hands and utensils before and after handling food.
Food history:
- Bungeoppang is a popular Korean street food that originated in the early 1900s.
- It is typically filled with sweet red bean paste, but this recipe uses mashed sweet potato for a twist.
Flavor profiles:
- Sweet and slightly savory with hints of cinnamon, nutmeg, and ginger.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Korean