Fish-Shaped Red Bean Pastries Cooked in a Mold

What you need

• 170 g (1 1/3 cups) all-purpose flour
• 30 g (1/4 cup) glutinous rice flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1 pinch salt
• 1 large egg
• 150 ml (2/3 cup) milk
• 150 ml (2/3 cup) water
• 160 g (5 1/2 oz) sweet red bean paste
• 2 tbsp vegetable oil, for brushing the mold

Method

Restated from the original video

1. 1

   Whisk the flour, rice flour, baking powder, sugar and salt together in a large bowl.

2. 2

   Beat the egg with the milk and water in a second bowl, then pour it into the dry ingredients and whisk to a smooth, thin batter. Rest it for 10 min.

3. 3

   Divide the bean paste into 8 portions of about 20 g and shape each into a small log.

4. 4

   Heat a fish-shaped bungeoppang mold over medium-low heat for 2 min, then brush both halves with oil.

5. 5

   Pour batter into each fish cavity until it is about half full. Place a log of bean paste in the center and cover with more batter to reach the rim.

6. 6

   Close the mold and cook for 3-4 min. Flip it and cook for 3-4 min more, until both sides are golden and crisp.

7. 7

   Lift the pastries out with a skewer and cool for 1-2 min, since the filling is very hot. Oil the mold again before each batch.

Imported from thatcutedish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.