Korean Chrysanthemum Bean Cakes
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Baked in a chrysanthemum-shaped mold, the shell comes out with raised petal ridges.
Read more
It is a winter street snack like bungeoppang, but milk, egg and butter in the batter make it taste more of bread, with a smaller share of red bean paste. Vendors now also fill them with custard cream, chocolate or sweet potato paste.
Ingredients
Instructions
- 1
Combine 220g flour, 1 tsp baking powder, 2 tbsp sugar, and 0.5 tsp salt in a bowl and whisk until uniform.
- 2
Whisk together 1 egg, 180ml milk, and 20g melted butter in a separate bowl.
Pour gradually into the dry ingredients and mix gently until smooth.
- 3
Stop mixing as soon as most lumps disappear.
Over-mixing develops gluten and makes the bread tough.
- 4
Preheat the chrysanthemum bread mold over medium heat for 2 to 3 minutes and brush thinly with oil.
Fill each cavity only one-third full with batter.
- 5
Divide 240g red bean paste into equal portions.
Place one portion in the center of each, cover with remaining batter, and close the mold.
- 6
Cook on medium-low heat, flipping 3 to 4 minutes per side.
Remove when both sides are golden. A toothpick inserted should come out clean.
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