Chewy No-Yeast Hotteok
This no yeast hotteok recipe makes chewy and crispy Korean sweet pancakes filled with melted cinnamon sugar and nuts using simple ingredients at home.
Servings: 8 hotteok
Ingredients
- 2 ⅛ cups dry sweet rice flour (glutinous rice flour)
- 6 Tbsp all-purpose flour (6 Tbsp is ¼ cup + 2 Tbsp; 45 g)
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 300 ml hot water (6 oz and 1 Tbsp)
- 1 Tbsp oil
Hotteok filling
- ⅔ cup light brown sugar (133 g)
- 1 tsp cinnamon powder
- 2 Tbsp chopped roasted nuts peanuts, pumpkin seeds, walnuts etc
For Cooking
- Cooking oil for pan-frying
Instructions
- In a medium bowl, whisk together the sweet rice flour, all-purpose flour, sugar, salt and baking powder. Pour in the hot water and mix until just combined. The dough should be slightly sticky.
- Add in the oil and mix until fully incorporated. Set aside as you make the filling.
- In a small bowl, mix the brown sugar, cinnamon and chopped notes
- Divide the dough batter into 8 equal pieces. Lightly oil your hands, take 1 dough piece, and flatten it into a circle in your palm. Place about 1.5-2 Tbsp of the filling in the center.
- Gather the edges of the dough over the filling and pinch to seal. Set aside and repeat, shaping enough hotteok to fit your pan (about 3–4 at a time).
- Heat a large frying pan over medium-low heat and lightly coat with oill. Once heated, place the hotteok seal-side down in the pan and gently flatten using your hand or spatula. Cook until golden. Flip and flatten again and cook on the other side until golden. 1-2 minutes per side.
Notes
Tip:
- If the batter is too sticky, let it rest for 5 minutes as the water absorbs into the batter. Add about 2 Tbsp more rice flour if it’s too sticky to handle.
- If too dry, add 2 Tbsp more water. It may depend on the humidity of your home.