by Tamar
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Photo by Tamar
Tamar's Notes:
Expand1 cup rice flour Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
.25 teaspoons salt Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
.5 cups sweetened red bean paste Ask a question about this ingredient
2 tablespoons pulbbang batter Ask a question about this ingredient
.5 teaspoons sweetened red bean paste Ask a question about this ingredient
Set the pan on medium heat. You don't want the pan too hot, otherwise the first side will cook too quickly and the pul-bbang won't have a nice, round shape. They'll be round on one side and flat on the other.
Ask a question about this stepPlace approximately 1 tablespoon of batter into each well of the pan.
Ask a question about this stepAfter you have filled all the wells with batter, immediately start placing the 1/2 teaspoon of the filling of your choice in the middle.
Ask a question about this stepAdd another tablespoon or so of batter to the top to cover the filling. Let the dumplings cook for a couple of minutes.
Ask a question about this stepTurn each dumpling over after you notice bubbles in the batter and slight pulling away on the edges. Toothpicks or wooden chopsticks are best for this task. Flip them "early," so they are gold-colored on the underside, rather than golden brown.
Ask a question about this stepCook for a few minutes more on the other side. From there, you can flip them alternating until they are golden brown on both sides.
Ask a question about this stepOoh! I don't have a little pancake pan, but I love sweetened red bean paste. I'll have to try this out with a muffin or madeline pan. Thanks!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
 Korean pancake dumplings){kind=link}
During the bulk bin contest I did some things with sweet brown rice and adzuki beans in a savory context. All the research I looked into referred to adzuki beans in their sweet applications. Seeing this, now I understand why. This is beautiful, and I can practically taste it from your beautiful photo. Great job.