Hotteok (Salted Caramel Korean Pancakes)

Hotteok (Salted Caramel Korean Pancakes)



1 ½ cup high protein flour + more for dusting

1 cup glutinous rice flour

4 ½ tsp corn flour

2 tbsp caster sugar

½ tsp salt

1 ½ cup full cream milk (room temperature)

7g instant dry yeast

Filling: (mixed well)

½ cup molasses sugar

½ cup toasted peanuts (coarsely ground)

1 tbsp ground cinnamon

¾ tsp salt

Adequate cooking oil for pan-frying

Preparation Instructions:

  1. In a mixing bowl, add in full cream milk, caster sugar and instant dry yeast. Stir to combine and set aside for 5 minutes.
  2. In another bowl, add in high protein flour, glutinous rice flour, corn flour and salt. Stir to combine.
  3. Add in the flour mixture into the yeast mixture. Use a rubber spatula to stir to combine. Cover and leave it in room temperature until doubled in size.
  4. Deflate the dough and transfer onto a floured working surface. Cut the dough into 10 equal pieces.
  5. Flatten the dough into a disc, add in about 1 ½ tbsp of filling. Seal it, shape into a ball and flatten it slightly and transfer onto a floured baking sheet, seam side down. Repeat the process for the remaining ingredients.
  6. Heat up a non-stick skillet on low heat, coat with some cooking oil. Pan-fry the pancakes seam side down on batches, flatten it gently and pan-fry until both sides are crispy and golden brown.
  7. Remove and leave to cool a bit before serving.




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