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  • M Smith

Bungeoppang Fillings

Ingredients


Vanilla Custard

  • 3 egg yolks

  • 60 grams of sugar

  • 10 grams of cake flour

  • 10 grams of potato or corn starch

  • 1 cup of cream

  • 1.5 teaspoons of vanilla

  • 15 grams of unsalted butter


Green Tea Vanilla Custard

  • 3 egg yolks

  • 60 grams of sugar

  • 10 grams of cake flour

  • 10 grams of potato or corn starch

  • 10 grams of matcha powder

  • 1 cup of cream

  • 1.5 teaspoons of vanilla

  • 15 grams of unsalted butter


Sweet Red Bean Paste

  • 1 cup Azuki beans (soaked overnight)

  • 4 cups of Water

  • 1 cup of sugar

  • ½ teaspoon of salt






Instructions


Sweet Red Bean Paste


  • Add the soaked and drained Azuki beans, sugar, salt, and water to a pot. Boil until the beans are soft and most of the water is gone.

  • Add your paste to a storage container, and when cooled, place it in the fridge until ready to use; it will continue to thicken as it cools.



Custards


  • In a small saucepan on low heat, heat your milk, butter and vanilla. Be careful not to boil the mixture. It only needs to be warm. If you’re making the green tea custard, add your matcha powder and whisk until combined.


  • In a mixing bowl, beat your egg yolks, sugar, flour and starch until everything is combined.


  • Using a separate bowl, remove some of your egg mixtures. Slowly pour your warm cream into the egg mixture, mixing vigorously, so the eggs do not curdle. Incorporate the cream and egg mixture into the remaining beaten egg yolks.


  • Strain and transfer your custard mixture to a saucepan, and cook on low, whisking vigorously until thickened. DO NOT OVERCOOK; the custard will separate.


  • Transfer to a storage container, and when cooled, and refrigerate overnight



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