Its form is a cute goldfish, but makes no mistake... This cake did not contain fish.
In the final months of this year, if you take a walk to South Korea then you'll find plenty of snacks sold in the winter streets. One is bungeoppang, waffle-shaped goldfish printed and filled with sweet red bean paste. Although sold in the streets, does not mean you can get a cheap price. Hence, make your own sense of missed Yuk to treat you in Korea.
Ingredients:
450 grams of rice flour
100 grams of sugar
1 teaspoon baking powder
250 ml of liquid milk
3 eggs, beaten
1 tablespoon butter, melted
60 ml vegetable oil
Salt to taste
Fields:
250 grams of red beans
250 grams of brown sugar
1/2 tsp salt
1 teaspoon ground cinnamon
How to Make:
Pasta
A. Wash the beans, bring to a boil in a saucepan over high heat. Drain from the water.
2. Red beans boiled again with about 750 ml of water using low heat while closed to peanuts so soft. For about 1 to 1.5 hours
3. Strain beans from the water, then use a wooden spoon, mash the beans above the sieve leaving only the skin of red beans alone.
4. Add brown sugar and ground cinnamon into the red bean paste, cooked with a little heat, stirring frequently, until the red bean paste becomes thick and shiny. Sprinkle a little salt and stir well.
Bungeoppang
A. Combine all ingredients with the addition of rice flour is placed in the final stages, mixing well to form dough.
2. Heat the waffle mold, pour about 2 tablespoons batter onto the waffle mold (depending on the mold), to cover the entire surface of the mold with an appropriate thickness.
3. Add the red bean paste; flatten in the middle of the cake surface.
4. Add another 2 tablespoons of batter onto it, and then close the mold. Continue grilling over low heat until the cake is cooked.
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