Korean Chocolate Custard Bungeoppang
Rest the batter for 10 minutes and preheat the mold over medium heat for 2 to 3 minutes before brushing on the oil. Overfilling causes leaks, so fill each cavity about 70 percent full, set a small portion of chocolate custard in the center away from the rim, and cover it with more batter. Cook 3 to 4 minutes per side, lowering the heat slightly if custard leaks at the edges, and take the pastries out when a skewer pushed into the shell, not the custard, comes out with no raw batter.
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cocoa turns the batter dark brown in the mold, and a chocolate custard sits inside.
Read more
Since the shell is dark from the start, its color says little about whether it is done. A skewer poked into the shell, away from the custard, settles it: no raw batter means it is ready.
Ingredients
Instructions
- 1
Add 220g all-purpose flour, 20g cocoa powder, 3 tbsp sugar, and 1 tsp baking powder to a bowl.
Whisk for at least 30 seconds, breaking up cocoa clumps so the batter color and rise stay even.
- 2
In a separate bowl, whisk 260ml milk with 1 egg until blended.
Pour it into the dry mix gradually, whisking between additions, then stop once no dry flour remains and rest the batter for 10 minutes.
- 3
Preheat the fish-shaped mold over medium heat for 2 to 3 minutes.
Brush on 1 tbsp cooking oil in a thin layer, and start filling only when the surface looks glossy and a faint smoke appears.
- 4
Pour batter into each cavity until it is about 70 percent full.
Divide the 200g chocolate custard into small centered portions, keeping it away from the rim, then cover with more batter to seal the filling.
- 5
Close the mold and cook over medium heat for 3 to 4 minutes, then flip the mold.
Cook the second side for another 3 to 4 minutes, lowering the heat slightly if custard starts leaking at the edges.
- 6
Insert a skewer into the shell area, avoiding the custard center.
Remove the pastries when no raw batter sticks and the shell is deep chocolate brown, then cool for 1 to 2 minutes before serving.
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