Matcha Hotteok (Korean Pancakes)
User Reviews
5
Matcha Hotteok (Korean Pancakes)
Description
Matcha Hotteok dough combines warmed milk, sugar, yeast, all-purpose flour, glutinous rice flour, tapioca starch, salt, and matcha green tea powder, kneaded until elastic and set aside to rise. The addition of matcha powder imparts a mild, earthy flavor and a pastel green color to these Korean pancakes.
The filling options include a mixture of brown sugar, cinnamon, and crushed peanuts, or alternatively sweet red bean paste. Balls of dough are flattened, filled with the chosen filling, then sealed and pressed flat. Cooking them on a greased griddle over medium heat yields a pancake with a slightly crisp outside and a warm, melting filling inside.
This snack is often enjoyed warm as a street food or dessert. The chewy dough contrasts with the crunchy nuts and sweet fillings, making it a textural and flavorful treat. The yeast provides lightness and airiness, enhancing the pancake’s softness while pan-frying creates a lightly toasted surface.
Ingredients
Dough:
- 120 ml milk warmed, whole
- 15 g granulated sugar
- 3 g active dry yeast
- 140 g all-purpose flour
- 15 g glutinous rice flour
- 15 g tapioca starch
- 2 g salt sea salt
- 5 g matcha green tea powder
- 15 ml avocado oil
Filling:
- 3 tablespoon brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon peanuts crushed
OR
- 130 g red bean paste store-bought or homemade
Instructions
Make the dough:
- Combine the warmed milk, sugar, yeast in a small bowl, and let the yeast become bubbly.
- Add the dry ingredients into a stand mixer bowl fitted with a dough hook and then pour in the bubbly yeast mixture.
- Start to knead the mixture and pour in the oil. Knead until the dough becomes soft and elastic.
- Transfer the dough to a lightly oiled bowl and cover with a cloth. Let the dough rise in a warm location, until doubled in size.
- Once risen, divide the dough into 6 equal balls.
Make the filling:
- In a small bowl, combine the brown sugar, cinnamon and crushed peanuts and give it a stir.
Fill the hotteok:
- Use a rolling pin to flatten the dough and place about 2 heaped teaspoons of the cinnamon-sugar-peanut filling.
- If you're using red bean paste: use about 20g (a small ice cream scoop) of filling per hotteok.
- Gather and pinch the seams together and press down firmly to flatten.
- Preheat a griddle over medium heat. Lightly grease the griddle.
- Place the flattened hotteok onto the griddle and cook about 2-3 minutes on each side, until lightly golden in colour.
- Note: You may need to adjust the heat accordingly.
- Remove from the griddle and enjoy while warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 141mg | 6% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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