Recipe Index

Ingredients

• DOUGH:
• 2 teaspoons instant yeast
• 3/4 cup water, lukewarm
• 1/2 cup whole milk, lukewarm
• 1 1/2 tablespoon white sugar
• 1 teaspoon salt
• 2 1/3 cups all-purpose flour, more as needed
• 1/3 cup mochiko flour
• 1 tablespoon unsalted butter, melted
• FILLING:
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 cup chopped peanuts, optional
• OTHER:
• vegetable oil, for frying

Method

1. Dissolve the yeast in the lukewarm water and milk in a large mixing bowl, then stir in the sugar and salt until fully dissolved.
2. Add the all-purpose flour and mochiko flour gradually, stirring constantly to avoid lumps, then mix in the melted butter until everything is well combined.
3. Knead the dough for 5 to 7 minutes, by hand or with a dough hook, until smooth and elastic. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, until doubled in size.
4. Stir the brown sugar, cinnamon and chopped peanuts together in a small bowl for the filling.
5. Punch the risen dough down, divide it into 8 equal pieces and roll each piece into a ball. Flatten each ball into a disk 3 to 4 inches wide, spoon 1 to 2 tablespoons of filling into the center, then gather the edges up around the filling, pinch them sealed and shape the parcel back into a ball.
6. Heat a non-stick skillet over medium heat with enough vegetable oil to cover the pan. Set a filled ball in the skillet and press it flat with a spatula to about 1/2 inch thick and 3 to 4 inches wide.
7. Cook each hotteok for 3 to 4 minutes per side, until golden brown and the filling has melted, repeating with the remaining balls and adding oil as needed.
8. Serve the hotteok warm, fresh off the skillet.

Prep: 1 h · Cook: 30 min · Total: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data