Korean Sweet Rice Pancakes (Chapssal Hotteok)

Instructions

1. Step 1

   Combine the warm water, granulated sugar, and yeast in a large mixing bowl. Stir until dissolved, then let stand for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Granulated Sugar, 180.0 ml Water, 4.0 gr Yeast

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Add the glutinous rice flour, all-purpose flour, and salt. Stir vigorously until no dry flour remains and a soft, sticky dough forms.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr All-Purpose Flour, 3.0 gr Fine Salt, 160.0 gr Glutinous Rice Flour

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Cover the bowl and leave the dough in a warm place until visibly expanded and airy.

   Timer: 60 min (fixed)

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Combine the brown sugar, cinnamon, and walnuts in a small bowl to make the filling.

   Ingredients used: 100.0 gr Brown Sugar, 2.5 gr Ground Cinnamon, 30.0 gr Walnut

   Cookware: small bowl

5. Step 5

   Divide the dough into 8 equal portions. Flatten each portion, place one-eighth of the filling in the center, and firmly pinch the edges together to enclose it.

6. Step 6

   Heat a large skillet over medium heat and add half the vegetable oil. Place 4 pancakes seam-side down and cook until golden underneath, then flip, gently press with a spatula, and cook until both sides are browned and the dough is cooked through.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet, spatula

7. Step 7

   Add the remaining vegetable oil and cook the remaining 4 pancakes in the same way.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet, spatula

8. Step 8

   Let the pancakes rest briefly before serving warm.

   Timer: 5 min (fixed)