Fish-shaped bread(Bungeoppang with sweet red bean filling

• Vegetarian

• Produce

  • 1 200 g (7 oz can Beans or sweet red bean paste, sweet red

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 75 g All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 pinch Salt
  • 35 g Sweet rice flour

• Oils & Vinegars

  • 1 tbsp Butter or 1 t veg. oil

• Dairy

  • 9/16 cup Milk

Found on kimchimari.com

Description

Ingredients

• 75 g all purpose flour
• 35 g sweet rice flour (mochiko)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 egg
• 1/2 C + 1 T milk
• pinch of salt (1/8 tsp)
• 200 g (7 oz) can sweet red beans or sweet red bean paste
• 1 T melted butter or 1 T veg. oil (for the pan)

Directions

• Mix all dry ingredients together. Whisk egg and milk separately in a bowl. Mix dry ingredients and wet altogether. Heat the bungeoppang pan (closed) on medium heat on both sides until water sizzles on both sides. (about 1 min on each side) Open the pan and coat inside of each fish mold (4 molds in all) with butter or oil. pastry brush works best. Lower heat to low and pour batter into one side of the molds (2 fishes) only about 1/3 full. Just enough to cover the eye of the fish. 🙂 Quickly spoon red beans into the center of the fish. About 2 tsp full is good. More or less to taste. Pour batter on top of the read beans to fully cover the half fish mold. Close the pan and turn over. Bring heat a little higher to medium-low. Cook on each side for 2 - 2:30 min. You can open after 2 min to check the doneness. Cook more if its not yet brown. When brown on both sides, transfer to a plate and let it cool for few min. The red bean filling can be EXTREMELY HOT so please be careful.