BUNGEOPPANG

INGREDIENTS

1 1/2 cup (150 g) cake flour
1/4 cup (40 g) sweet rice flour
1 tsp baking powder
1 1/2 tbsp sugar
1/4 tsp salt
1 1/4 cup (300 ml) milk
2 tbsp melted butter, or oil
10 oz (300 g) sweet red bean paste, or other fillings of your choice. See note below.

In a large mixing bowl, combine cake flour, sweet rice flour, baking powder, sugar, and salt. Add milk and melted butter, then whisk until the mixture reaches a thin consistency, similar to crepe batter. Alternatively, you can use an immersion blender for a smoother mix. Transfer the batter to a pourable jug for easy pouring later.
Place your fish shaped mold (Taiyaki pan) over medium-low heat. Once hot, lightly grease the fish-shaped molds with cooking oil. A pastry brush or an oiled paper towel works best to ensure even coverage without pooling oil.
Fill each fish-shaped mold about 70% full with the batter. Spoon approximately 1 1/2 tablespoons of red bean paste — or your chosen filling— into the center of each mold. Top off with more batter to completely cover the filling. It is okay if the batter overflows to the sides of the pan. Close the lid and immediately flip the pan.
Allow to sizzle for 3-4 minutes on the first side, then flip and continue for another 2-3 minutes. If the fish isn’t golden brown yet, continue cooking, flipping as needed, until you achieve that perfect golden-brown hue.
After cooking, let them cool on a wire rack and trim away any excess batter for a polished look. Serve hot.