Hotteok, the Korean sweet pancakes
'- 2 cups all purpose flour- 1 cup glutenous rice flour- 1 Tbsp black sesame seeds (optional)- 1 envelope (11g) instant yeast- 2 tsp sugar- 1 tsp salt- 1 1/2cup milk, lukewarm- 1 tsp canola oil- More oil for frying- For the filling:- 2/3 cup light brown sugar- 2 Tbsp finely chopped nuts (pecans, walnuts, peanuts, almonds, and etc)- 1 tsp cinnamon
1. Mix flours, yeast, sesame seeds (if using), sugar, and salt in a mixing bowl. Pour lukwarm milk mixed with 1 tsp of oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes depends on the temperature in the room.2. The dough should rise double in volume. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.3. Meanwhile, mix brown sugar, nuts and cinnamon in a small mixing bowl.4. Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1 Tbsp of filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.5. Heat the pan with generous amount of oil over medium heat. Drop the dough and push it with spatula or a bowl with smooth bottom to flatten it. When you see the surface puffs up slightly, flip to the other side and continue to cook adding more oils if needed. It will get nice golden brown crust.6. Serve hot immediately but be very cautious. The brown sugar syrup will be very hot! Enjoy!