Hobak hotteok (Pumpkin stuffed Korean pancake)
User Reviews
5
Hobak hotteok (Pumpkin stuffed Korean pancake)
Description
This recipe creates Hobak hotteok by activating yeast in warm water with sugar and oil, then combining it with warm pumpkin puree, warm milk, and a blend of all-purpose and glutinous rice flour with salt. The dough is kneaded until slightly sticky, covered, and allowed to rise until doubled. The filling consists of sugars, cinnamon, chopped assorted nuts, and vanilla extract mixed together. Small dough balls are formed, flattened, and filled with the sweet pumpkin filling before pan-frying in oil over medium heat until golden and cooked through.
The resulting pancakes offer a soft, chewy texture from the glutinous rice flour and a sweet, warmly spiced filling with crunchy nut pieces. They can be enjoyed as a snack or dessert and represent a popular Korean street food especially in cooler months. The pumpkin adds moisture and sweetness, balancing well with cinnamon and nuts.
Hotteok can be frozen and reheated in a toaster or toaster oven to enjoy later while maintaining texture and flavor.
Ingredients
- 1 active dry yeast 2-1/4 teaspoons, package
- ⅓ cup water warm
- 2 tablespoons sugar
- 1 tablespoon canola oil or corn oil
- 1/2 cup milk warm
- 1/2 cup kabocha either fresh* or canned, or pumpkin, warm, puree
- 1-3/4 cups all-purpose flour
- 3/4 cup glutinous rice flour aka sweet rice
- 1 teaspoon salt
- canola oil or corn oil, for pan frying
Filling:
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon powder
- 3 tablespoons assorted nuts peanuts, walnuts, almonds, pine nuts, etc., finely chopped
- 1/2 teaspoon vanilla extract
Instructions
- Warm a large bowl by rinsing it with warm water. Add ⅓ cup of warm water to the bowl. Stir in the sugar, oil and yeast. Let it sit for about 10 minutes until the yeast has bubbled up.
- Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.
- Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.
- Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
- Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.
- Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling and lightly press it down with the spoon.
- Carefully gather the edges together, pinching to seal. (This might take some practice.)
- Put the sealed side down on the pan, flattening a little by pressing it down with an oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.
Notes
- Use warm ingredients (water, milk, pumpkin) to properly activate yeast and help dough rise well.
- Glutinous rice flour gives the dough a chewy texture distinct from regular pancakes.
- Hotteok freezes and reheats well; warm them in a toaster oven to restore crispness.
- Press filling gently in the center to avoid leaking during frying.
- Pan-fry over medium heat with oil for even browning and proper cooking through.
User Reviews
Overall Rating
5
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