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Sweet Rice Corn Hotteok

Holly Ford
Hotteok is Korean style sweet pancakes with delicious brown sugar syrup inside. This recipe has corn flour in the batter.
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Prep Time 1 hr 30 mins
Cook Time 20 mins
Resting time 1 hr 20 mins
Course Dessert
Cuisine Korean

Ingredients
  

  • 1 2/3 cup all-purpose flour
  • 3/4 cup sweet rice flour (chapssal-garu)
  • 3/4 cup corn flour
  • 1 packet 7g instant yeast
  • 1 tbsp white sugar
  • 1/2 tsp salt
  • 1-1/2 cup warm milk
  • 1 tbsp canola oil
  • 1 cup light brown sugar
  • 4 tbsp peanuts finely chopped
  • 1/4 tsp cinnamon optional
  • canola oil for frying

Instructions
 

  • In a large mixing bowl whisk flours, yeast, white sugar, and salt together.
  • Add the canola oil to the warm milk and add it to the flour mixture. Mix well with a wooden spoon. Cover the bowl with a damp towel and let it rise in a warm place for 1 hour. Deflate the dough and let it rise again for a second time for another 20 minutes if you can.
  • In a small mixing bowl combine light brown sugar, peanuts and cinnamon (if using). Set aside.
  • Heat generous amount of oil in a skillet (about 1/4" depth from the bottom of the skillet) over med-low heat.
  • Tear a chunk off the dough and flatten it on your palm. Place 1-2 tablespoonfuls of brown sugar mixture on the center of the dough. Bring all the corners of the dough to the center to seal the dough by pinching them together and turn into a ball shape.
  • Drop the dough into the oil in a skillet, gently press down with a greased hotteok press or spatula.
  • Fry the one side for 2-3 minutes until golden brown. (If the bottom of the dough turns brown too quickly, your oil is too hot. Adjust the heat accordingly.) Carefully turn the hotteok to the other side and fry for another 2 minutes or so. Remove the hotteok from the oil and drain the extra oil over a cookie rack.
  • Serve the hotteok immediately while hot. Be very careful, the syrup inside will be very hot!
Keyword breakfast, corn flour, hottoek, korean food, korean street food, sweet buns
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