Korean Chocolate Custard Bungeoppang
Choco-custard bungeoppang is a dessert variation of Korean fish-shaped bread, made with cocoa powder in the batter and filled with chocolate custard cream. The cocoa gives the shell a deeper brown color than the traditional version and releases a bitter chocolate aroma as it bakes. The warm custard filling flows out like cream when bitten into, delivering a rich chocolate sweetness. The mold must be fully preheated for a crisp shell, and the filling is portioned sparingly in the center to prevent leaking from the seams.
Adjust Servings
Instructions
- 1
Combine flour, cocoa powder, sugar, and baking powder in a bowl.
- 2
Add milk and egg, whisk smooth, and rest the batter for 10 minutes.
- 3
Preheat the fish-shaped mold and lightly coat with oil.
- 4
Pour a thin layer of batter, add custard filling, then cover with more batter.
- 5
Cook 3-4 minutes per side until deep brown and crisp.
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