How to make it
6 steps. Take it one step at a time.
Combine the warm water, yeast, and 1 tbsp of sugar
In a large bowl, combine the warm water (110°F (43°C)), yeast, and 1 tbsp of sugar. Let it sit for about 5-10 minutes until it becomes foamy.
10 minAdd the all-purpose flour, glutinous rice flour, and salt
Add the all-purpose flour, glutinous rice flour, and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for about 1 hour or until doubled in size.
1 hrMix the brown sugar, cinnamon, and chopped walnuts
In a small bowl, mix the brown sugar, cinnamon, and chopped walnuts to create the filling.
Once the dough has risen, punch it down
Once the dough has risen, punch it down to release air. Oil your hands generously to prevent sticking. Divide the dough into 8 equal-sized balls.
Take one ball of dough, flatten it
Take one ball of dough, flatten it in your palm, and place a spoonful of filling in the center. Fold the edges over to seal the filling completely inside.
Heat a frying pan
Heat a frying pan with vegetable oil over medium heat. Place the stuffed dough ball seam-side down in the pan. After 30 seconds, flip it over and use a press or a flat glass to flatten it into a wide pancake. Fry for 1-2 minutes until golden brown, then flip again and cook for another minute until the sugar inside has melted into a syrup.
5 min
A little kitchen wisdom
To get the perfect texture, use a mix of all-purpose and glutinous rice flour. If you don't have a hotteok press, the bottom of a flat, oiled glass works perfectly to flatten the pancakes in the pan.
