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Ttongppang (Korean poop-shaped bread): photo of the dish
Illustrative photo: Seongbin Im from Seoul, Korea, Republic of — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Ttongppang (Korean poop-shaped bread)

Small Korean pastry shaped like a little poop, baked in a mold and often filled with sweet red bean paste (anko). Soft and sweet, it is eaten warm from the street stalls, especially in winter.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a madeleine or mini muffin mold with rounded cavities.
  2. In a bowl, whisk the eggs with the sugar until the mixture turns pale.
  3. Add the milk, then the lukewarm melted butter while whisking.
  4. Fold in the sifted flour with the baking powder and salt until you have a smooth batter.
  5. Fill the cavities halfway, place a small spoonful of red bean paste in the center, then cover with a little more batter.
  6. Bake for 12 to 15 minutes, until the surface is golden and a knife inserted comes out dry.
  7. Unmold while warm and let cool slightly before serving.

Variations and tips

Chocolate. Replace the red bean paste with chocolate hazelnut spread.

With what you can find here. Red bean paste can be found in Asian grocery stores; otherwise, sweetened mashed red beans work well.

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Original Ecomely recipe.