This weekend my flatmate had gone away for the whole weekend! So all this means for me is to... THROW A PARTY.. OH YEA.. well.. that would have been the younger version of me, the old lady winter version is to make use of every public room of the flat.
I had a nice hour long bath, walked around naked in the hallway, went to the toilet with the door open and of course lets make use of the kitchen! A recipe that required alot of time, and what is longer than proofing bread!
This recipe is a Korean street food recipe. It is called Hotteok and is a Korean sweet pancake filled with sugar, cinnamon and nuts.
Today I tried out the recipe from [ZenKimchi]
Ingredients
(Makes 8 small pancakes.)
- ¼ cup lukewarm water
- 2 tablespoons sugar
- 1 teaspoon active-dry yeast
- 1 cup flour
- ¾ cup glutinous rice flour
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons canola or vegetable oil
filling:
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons finely chopped walnuts or peanuts (I used pecan nuts)
I bought my glutinous rice flour, which is also called sweet rice flour, from the Korean supermarket at Tottenham Court Road. Everything in there sure is expensive, this bag of sweet rice flour cost £4.99!
Recipe
1. Stir together the lukewarm water, one tablespoon of sugar, and active-dry yeast in a small bowl until the sugar and yeast dissolve. Let it sit for 10 minutes, during which time it will start to bubble and foam.
One of my joys of life is watching Mr Yeast do its thang. If I had a kid I would want Mr Yeast to be it!
2. Combine the flour, glutinous rice flour, salt and remaining tablespoon of sugar in a large bowl. Add the yeast-sugar mixture and the milk.
3. Using your hands, bring the dough together into a sticky ball. Knead it a couple of times, for about two or three minutes. The dough will be sticky, but it should still come off your hands and stay together. Cover with plastic and place in a warm spot for 3 hours. (I stuck mine in the oven, after putting it on and then turning it off)
4. 3 hours later, in Mr Yeast time, this is twenty years and he is all grown up now!
4. Knead the dough a couple times until it becomes more elastic, but keep in mind that it will never become a smooth, elastic ball of dough.
5. Combine the sugar, cinnamon, and nuts in a small bowl. (I crushed my nuts into small pieces by locking them in a sandwich bag and bashing a spoon on them)
6. Heat the oil in a large pan on medium-high heat. Make sure your pan is hot before you start — your pancake should sizzle when it hits the pan or it won’t form a good crisp crust. Oil your hands and pinch off a piece of dough, about 2-3 tablespoons. Knead it into a smooth ball and then stretch it out into a loose circle, creating a depression in the middle. Fill the depression with the sugar mixture, about a tablespoon worth.
7. Drop the flattened ball of dough into the pan. The oil should be hot enough to sizzle. Smooth some oil on your spatula and press down on the ball of dough, flattening it further.
8. Fry the pancakes until golden-brown, about 3 minutes on each side. Remove from the pan and let them drain on a paper towels or a wire rack. Serve warm.
I didn't have to oil my hands as it said in the recipe.
Sizzle sizzle.
It was very hard not to eat one of the pancakes before taking a picture of it! But I wanted to show you guys all 8 pancakes that I could make from these ingredients.
So what is my verdict? It was actually very disappointing! It was a bit too greasey for me, and I didn't like how it went together with the sticky dough. I've never tried the real hotteok before, but from this I don't think it would be my cup of tea, I will stick with my PG Tips, thank you.
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