Glutinous Rice Fish-Shaped Bread (Bungeoppang) – Flourless
Make Delicious Flourless Fish-Shaped Bread with Rice Flour and Glutinous Rice Flour: Introducing Home Bungeoppang Makers and Waffle Irons
Craving the sweet, comforting fish-shaped bread (Bungeoppang) often sold as a winter snack? Now you can easily make it at home! This recipe uses rice flour and glutinous rice flour instead of wheat flour, resulting in a delightfully chewy yet crispy texture. It’s specially designed for those sensitive to wheat, ensuring a healthy and enjoyable treat. The glutinous rice flour adds a wonderful chewiness, while the rice flour contributes to a perfectly crispy exterior. With a home Bungeoppang maker or even a waffle iron, anyone can achieve delicious results.
Bungeoppang Batter Ingredients- 150g Rice Flour (sifted)
- 50g Glutinous Rice Flour (sifted)
- 1 Egg (room temperature)
- 40g Mascobado Sugar (or brown sugar)
- Pinch of Salt
- 1/2 tsp Baking Powder
- 200ml Milk (add gradually to achieve desired consistency)
- Cooking Oil or Melted Butter (for greasing)
Cooking Instructions
Step 1
First, let’s make the Bungeoppang batter. Crack one egg into a bowl and whisk it with 40g of Mascobado sugar until the sugar is dissolved. Sift 150g of rice flour and set it aside.
Step 2
Add the sifted 150g of rice flour and 50g of glutinous rice flour to the egg mixture and combine. Gradually add the 200ml of milk while mixing, stopping when you reach your desired batter consistency. The glutinous rice flour will make the batter wonderfully chewy.
Step 3
Add a pinch of salt and 1/2 teaspoon of baking powder. Stir gently until all ingredients are well incorporated. It’s important to adjust the milk quantity so the batter isn’t too runny.
Step 4
Tip: If the batter is too thick, add a little more milk or reduce the rice flour. If it’s too thin, add a bit more rice flour. A thinner batter tends to yield crispier Bungeoppang when baked.
Step 5
Prepare your home Bungeoppang maker. It’s crucial to preheat the maker thoroughly before use, as this helps prevent the batter from sticking.
Step 6
Generously grease both the top and bottom plates of the Bungeoppang maker with cooking oil or melted butter. Skipping this step can cause the batter to stick firmly, making it difficult to remove and potentially ruining the shape.
Step 7
For this recipe, we’re using homemade red bean paste. Store-bought paste works just as well.
Step 8
Pour a moderate amount of batter onto the preheated bottom plate of the Bungeoppang maker, then fill it with your desired amount of red bean paste.
Step 9
For an extra treat, sprinkle some crushed walnuts or other chopped nuts over the red bean paste. This adds a delightful crunch!
Step 10
Cover the red bean paste and nuts with more batter. Be careful not to overfill; fill the mold to about 80% capacity to prevent overflow.
Step 11
Close the lid of the Bungeoppang maker and let it bake. It’s essential to open the mold periodically to check if the Bungeoppang is golden brown and cooked through. Be mindful, as it can burn easily if your maker doesn’t have an auto-shutoff feature.
Step 12
Now, let’s try using a waffle iron. Just like the Bungeoppang maker, preheat the waffle iron thoroughly and grease it well before adding the batter.
Step 13
Pour the batter into the preheated waffle iron and add a generous amount of red bean paste for an even richer flavor.^^
Step 14
Your chewy and crispy fish-shaped waffle bread, packed with red bean paste, is now ready! It’s best enjoyed warm, straight off the iron.
