Besides I found a very special treasure the other day to make this sweet Goddess.
Flour, sweet glutenous rice flour, white sugar, light brown sugar, milk, yeast, peanuts, cinnamon, and black sesame seeds (optional).
Take your ordinary all purpose flour, and…
mix with sweet glutenous rice flour. This will help the texture of Hotteok crisp chewy.
Black sesame seeds are optional. If you have them, use them by all means.
Mix all together and add white sugar and some salt.
This is instant yeast – the kind you can mix with flour right away.
You can certainly see the colony of unicellular fungi who feeds millions of people around the world everyday in the name of BREAD.
I am one of the million today. Since it is instant I don’t need to proof the yeast. Loving it!
Now heat your milk in the microwave for a few seconds, about 15 seconds.
Stir the milk and stick your finger in. If it feels nice and warm it is good to go.
If it feels hot to touch, then it will murder your yeasts.
Drop some oils…
And pour into the flour mixture.
Stir with your wooden spoon and…
mix until it becomes a monstrous sticky glob.
Cover with plastic wrap and keep it in somewhere warm.
For me, I just put in the microwave and shut the door.
Wait 30 minutes.
Voila! The dough has risen. He is truly alive!
Punch him to deflate. Let him rest for 5-10 minutes.
Meanwhile chop a little bit of your favorite nuts – I used peanuts.
Mix with brown sugar and cinnamon.
You will need to oil your hand.
I like to use disposable globe because I’m tired of washing my hands 75 times a day.
Tear a piece of dough and flatten down. Put 1 Tbsp of sugar mixture in the center.
Pinch all the corners together toward the center. Make sure there is no gaps or holes.
Play around first.
Honey, you are in a big trouble. Your life ends here…
Use any bowl that has smooth round bottom. Something like this one below.
Make sure you oil the bottom surface so it won’t stick.
When your Hotteok puffs up slightly, flip to the other side. You will see the nice golden crust.
But you gotta be careful! The sugar syrup can be quite hot especially to young children.
But If thou let me eat them now, I shall eat carrots for dinner.
Do you think I’ve sinned?
Ingredients
- 2 cups all purpose flour
- 1 cup glutenous rice flour
- 1 Tbsp black sesame seeds (optional)
- 1 envelope (11g) instant yeast
- 2 tsp sugar
- 1 tsp salt
- 1 1/2cup milk, lukewarm
- 1 tsp canola oil
- More oil for frying
- 2/3 cup light brown sugar
- 2 Tbsp finely chopped nuts (pecans, walnuts, peanuts, almonds, and etc)
- 1 tsp cinnamon
Directions
- Mix flours, yeast, sesame seeds (if using), sugar, and salt in a mixing bowl. Pour lukwarm milk mixed with 1 tsp of oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes depends on the temperature in the room.
- The dough should rise double in volume. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
- Meanwhile, mix brown sugar, nuts and cinnamon in a small mixing bowl.
- Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1 Tbsp of filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.
- Heat the pan with generous amount of oil over medium heat. Drop the dough and push it with spatula or a bowl with smooth bottom to flatten it. When you see the surface puffs up slightly, flip to the other side and continue to cook adding more oils if needed. It will get nice golden brown crust.
- Serve hot immediately but be very cautious. The brown sugar syrup will be very hot! Enjoy!
it takes a while to like here but i'm sure you'll adapt well. at least is not crazily cold!
mmm hotteok, i love it. i made it before and couldn't stop eating.
i'm chinese, so there's another chinese version to this without using oil to fry. usually stuff with red bean paste, lotus paste, kaya (local eggy coconut custard), peanut minus cinnamon and even savoury as well.
I like the nutty flavor of black sesame seeds bring to these Hotteok. Hope you can give these a try. Such a nice comfort sweet snack for cold chilly days.
I agree. As Asian we all do have a similar taste buds, I think...
I love red bean buns. Koreans do have them, too.
My family loves Kaya toasts. Yes, red bean paste buns are my all time favorite!
Do you visit Korea often? If you find one these get one. It is quite cheap and fun to play with.
Thanks, Marciel. Let me know how it turned out.
Thanks. Hope you like them.
Great! Then, you are one of my kind, ha ha!
Can't remember the name of the street but it is in Ampang near Korean store called Galaxy mart. Across the street there is a shopping center with full of Korean shops and restaurants. There is a Korean household knick-knack store and I found it there.
I will be making Hotteok this weekend. I managed to get the Hotteok press from one of the Korean shop in Desa Hartamas for RM8.50.
Thanks for the recipe.
Caroline
Hi Caroline
You got a deal for that press. I think I paid more for mine. What a bummer! :)
Have fun making hotteok and let me know how it turned out.
First thing I have to say, is that I absolutely adore the way you lay out your blog and recipes. Your ironic comments make something that I already adore doing even more fun. (I lead an exciting life here[!])
Anyway, I was wondering whether there are any alternatives to the nut part since some of my family are allergic to them. Do you have any suggestions?
Thank you :)
I am very happy to hear that you like my blog. For the recipe in Hotteok, you can totally omit the nut. It won't change the flavor since the amount of nut in the recipe is very little, and it is mainly for crunch texture in the filling. Hope you can make them soon.