Fish Shaped Pumpkin Spice Bread
Author: 
Serves: 6 fish
 
Ingredients
For the spiced pumpkin filling:
  • 1 15 oz (435 g) can of pumpkin puree
  • 1 tablespoon of pumpkin pie spice
  • ¼ cup (50 g) of brown sugar
  • pinch of salt
For the batter:
  • 1 cup (125 g) of flour
  • 1 cup plus 2 tablespoons (265 ml) of water
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of vegetable oil
Instructions
  1. Combine all the ingredients for the pumpkin filling in a small saucepan and heat over low heat until the mixture darkens and you can smell the spice. Turn off the heat and set aside.
  2. Mix together all the ingredients for the batter until smooth. Pour the batter through a sieve into a container with a spout (like a measuring glass or small pitcher.
  3. Heat the fish pan over medium high heat until hot, about two minutes on each side. Turn down the heat to low.
  4. Open the mold and brush the vegetable oil lightly on both sides of the mold.
  5. Pour batter into each of the molds about ⅓ of the way full. Put a tablespoon of the pumpkin filling into the middle and pour more batter over the pumpkin and fill the mold being careful not to overfill.
  6. Close the mold and cook for 3 minutes. Turn over and cook another 3 minutes.
  7. Turn over once again and cook for 1 minute longer to make it golden brown.
  8. Take out the fish and eat/serve immediately.
  9. Repeat twice for more four more fish and serve as they come out of the mold.
Recipe by Honest Cooking at https://honestcooking.com/korean-street-food-fish-shaped-pumpkin-spice-bread-bungeobbang/