Custard Bungeoppang recipe - ingredients, nutrition and when to eat it
Custard Bungeoppang is a snack filled with sweet, smooth custard inside crisp fish-shaped batter.
Custard Bungeoppang is a snack filled with sweet, smooth custard inside crisp fish-shaped batter. It is wonderful with hot coffee or tea on a winter afternoon, and the nutty aroma of the batter is especially inviting when freshly baked.
Snacks & desserts · 35 minutes to cook
Tips: Cool the custard completely before filling the mold so it is easier to handle and less likely to spill out.
Tips: If you pour in too much batter, the cream will be pushed out when you close the lid, so fill it a little less than halfway.
Tips: If the heat is too high, the outside will brown too quickly, so keep the heat at medium-low and change the mold's position once while cooking.
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Ingredients (1 serving)
- Flour — 45 g
- Sugar — 2 Tbsp
- Eggs — 1 pc
- Milk — 120 ml
- Butter — 1 Tbsp
- Baking powder — 0.5 tsp
- Vanilla extract — 0.5 tsp
- Salt — 1 pinch
- Cooking oil — 1 tsp