When shallow frying the hotteok, tilt the pan to the side so that the oil pools at the edges. Then you can fry the edges of the hotteok. This will help give you a crispier edge and melt the sugar
|Prep time||30 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Heat up the milk up slightly then stir in the yeast. Set aside for 5 minutes or until foamy.
Sieve the AP flour and rice flour (or glutinous rice flour) into a large bowl along with the salt and sugar. Add in the yeast mixture along with 1 tablespoon of oil. Mix well and set the bowl aside for 30 minutes to 1 hour, covered with a tea towel. The dough should double in size.
Once the dough has proofed, punch it down a few times. Cover again and set aside for a further 20 minutes.
Meanwhile prepare the filling. Finely chop the pecans and mix together with the sugar and cinnamon in a bowl. Set aside until ready to use.
Once the dough is ready, lightly oil your hands and separate the dough into 6 equal-sized pieces. Place a ball in your hand and flatten it enough so that it can hold 1 tablespoon of the filling. Once the filling is in the centre of the dough, seal the dough by gathering the corners. Repeat this for the remaining pieces.
Heat 1 teaspoon of oil in a large cast-iron or non-stick frying pan over a medium heat.
Place a hotteok in the pan and cook it over a medium heat until the bottom side is lightly golden brown, approx. 30 seconds. Flip it over and press the hotteok down with a spatula or hotteok press. Cook until the bottom is golden brown. Flip the pancake over one last time then reduce to a low heat. Cover the pan with a lid and cook until the sugar filling has melted completely, approx. 1 minute.
Transfer the hotteoks to a plate and serve immediately.