Traditional Red Bean Bungeoppang
batter:
150 g all-purpose flour
2 tbsp fine white sugar
½ tsp baking soda
½ tsp salt
170 ml water
filling:
250 g cooked/canned adzuki beans
2 tsp fine white sugar
2 tsp water
1 drop vanilla essence
Purple Sweet Potato Bungeoppang
batter:
2 tbsp purple sweet potato (steamed & mashed)
140 g all-purpose flour
2 tbsp fine white sugar
½ tsp baking soda
½ tsp salt
160 ml water
filling:
4 tbsp yellow sweet potato (steamed and mashed through a fine sieve)
3 tbsp cooked/tinned white butter beans (mashed through a fine sieve)
1 tsp fine white sugar
2 tsp water
1 tbsp vegetable oil (for brushing mould)
| You may also make your own red bean paste from scratch, but this requires cooking dried beans in simmering water for 1.5-2 hrs till tender - then proceed with the recipe.
Serve hot!