Saturday, November 30, 2013

Korean Sweet Filled Pumpkin Pancakes ( Hobak Hotteok )




I enjoyed eating these sweet pancakes. The first time i made hotteok was long time ago here. They were good but this time i thought i want to try to use anothre recipe as this one uses glutinous rice flour which gives a slightly chewy texture and also these hotteoks  are slightly different from the traditional plain ones as you can see they are golden yellow resulting from some pureed pumpkin added in.

the next time i make them again, i 'm going to make them a little more flatter 

To me , they are just as delicious as the previous hotteoks that i made. They are stuffed with some nuts and brown sugar and when these get cooked on the pan, the sugar will melt making it a little syrupy and gooey and sweet, absolutely tasty! You can use any nuts of your choice though the most common is walnuts .


Very rare that you see me doing 2 posts on one day, i just want to do a last minute entry to the Aspiring Bakers event. So here I am submitting this post to Aspiring Bakers # 37 - Korean : The Feast of Hansik ( November 2013 ) hosted by Grace of Life Can Be Simple


Recipe ( from Korean Bapsang ), slightly changed
Ingredients
110gm plain flour
45gm glutinous rice flour
1/2 tsp salt
1tbsp sugar
1 1/8 tsp instant yeast
50ml water
1/4 cup milk
1/4 cup pumpkin puree
1/2 tbsp oil

Filling
1/8 cup brown sugar
2 tbsp white sugar
2 tbsp nuts of your choice, chopped ( mine was pistachios )

Method:
Mix flour, salt , sugar and yeast with a fork and using a dough hook on the mixer running on low speed, put in the pumpkin puree, water, milk and oil. Let it knead for about 5 minutes. Remove to a lightly floured surface , and shape into a round and let it proof for about 1-1.5hrs. ( the dough doesnt rise as much as to double its size )

Remove from bowl, lightly knead and divide the dough into 5 pieces. Shape into balls and let rest for 10mins. Take a piece and flatten into a disk , put in some fillings and seal the dough to wrap. Repeat with the rest of the balls.

Pour some oil onto a frying pan on medium heat and put in the shaped dough with sealed side down on the pan. Flatten it with a spatula, cook for a minute and flip over. Press down again to flatten it. Cook until both sides are golden brown. Repeat with the rest of the dough.



9 comments:

  1. These pumpkin pancakes look great, Lena. The nut filling is hard to resist.

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  2. These little pumpkin filled pancakes look great, especially that uses glutinous flours...I love the slightly chewy texture...
    Enjoy your weekend Lena :D

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  3. Hi Lena , pumpkins are plentiful here and this is great way to mke something different , thanks for sharing .:)

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  4. these reminds me of the big breakfast muffins served in 老麦。。。i love sweet nothings in the morning.... awesome breakfast

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  5. Lena, your hotteok looks awesome especially when it's filled with pumpkin goodness and nuts. Delicious!! Thanks for being the final closing dessert for Aspiring Bakers :)

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  6. Oh wow yum!! These look great! I have only made 1 pumpkin recipe this year, that has GOT to change!!

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  7. Oh my Lena, these look amazing. I've never seen anything like them. Thanks for introducing me :)

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  8. I have never tried these Korean pancakes before. it sure looks delicious!

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  9. Ooooh...these look really delicious. I must hv missed these when I was in Korea. I need to bookmark this to try one day. Thanks very much for sharing, Lena. Hope you are enjoying the Christmas season there.

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