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Korean Egg Bread Gyeran Ppang

Servings 100 g
Calories 247kcal


Ingredients A – Batter

  • 45 g CAP BINTANG Corn Starch
  • 30 g CAP BINTANG Custard Powder
  • 50 g ERAWAN BRAND Blended Rice Flour
  • 3 units Fresh eggs 'Size A'
  • 150 ml Fresh milk
  • 100 ml Corn oil
  • 5 g Salt

Ingredients B – Flavouring and Garnishing

  • 8 units Fresh eggs 'Size A'
  • 50 g Cheddar cube
  • 50 g Chicken bacon
  • 100 g Shredded cheddar
  • 1 large sprig of spring onion
  • Salt to taste

Cooking Method

  • In a mould, preheat the corn oil at 200 degrees Celcius for 5 minutes.
  • Whisk all the remaining ingredients A together.
  • Once ready, pour the mixture into the mould and bake it for 10 minutes.
  • Once done, garnish it with a generous portion of cheddar cube, chicken bacon, shredded cheddar, fresh egg, spring onion and salt to taste.
  • Continue to bake for another 10 minutes and egg bread is ready to serve.


Yield: 8 small egg bread

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