Photograph of the finished Bungeoppang

Korea · Bánh cá nhân đậu đỏ Bungeoppang

Bungeoppang

50 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 280 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Fresh milk Fresh milk 360 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Baking powder Baking powder 12 g
  • Photograph of Red bean Red bean 240 g
  • Photograph of Salt Salt 4 g
  • Photograph of Unsalted butter Unsalted butter 40 g

Method

  1. 1 Simmer the soaked red beans in water for 40 minutes until soft, then stir-fry with sugar and salt for 10 minutes until a thick filling is formed.
  2. 2 Beat the eggs with milk and sugar, then sift in the flour and baking powder and stir until smooth.
  3. 3 Let the dough rest for 20 minutes to rise evenly.
  4. 4 Heat the fish-shaped cake mold, grease it with butter, then pour the batter to fill it halfway.
  5. 5 Place the red bean paste in the center, coat with flour, and bake for 3 minutes on each side until golden brown.

With an appliance

  • Oven 48 min

    Replace steps 4-5: heat the fish-shaped mold and place it on the middle rack of the oven at 220 degrees for 8 minutes, flip the mold and rotate the tray after 4 minutes; more cakes will cook evenly at the same time, but the edges will be less crispy than with a mold heated on the stovetop.

Start cooking