Matcha Hotteok (Korean Pancakes)
Delicious, Korean-style matcha pancakes filled with a brown sugar filling or red bean paste.
Servings 6
Calories 245kcal
Ingredients
Dough:
- 120 ml whole milk warmed
- 15 g granulated sugar
- 3 g active dry yeast
- 140 g all-purpose flour
- 15 g glutinous rice flour
- 15 g tapioca starch
- 2 g sea salt
- 5 g matcha
- 15 ml avocado oil
Filling:
- 3 tablespoon brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon crushed peanuts
OR
- 130 g red bean paste store-bought or homemade
Instructions
Make the dough:
- Combine the warmed milk, sugar, yeast in a small bowl, and let the yeast become bubbly.
- Add the dry ingredients into a stand mixer bowl fitted with a dough hook and then pour in the bubbly yeast mixture.
- Start to knead the mixture and pour in the oil. Knead until the dough becomes soft and elastic.
- Transfer the dough to a lightly oiled bowl and cover with a cloth. Let the dough rise in a warm location, until doubled in size.
- Once risen, divide the dough into 6 equal balls.
Make the filling:
- In a small bowl, combine the brown sugar, cinnamon and crushed peanuts and give it a stir.
Fill the hotteok:
- Use a rolling pin to flatten the dough and place about 2 heaped teaspoons of the cinnamon-sugar-peanut filling.
- If you're using red bean paste: use about 20g (a small ice cream scoop) of filling per hotteok.
- Gather and pinch the seams together and press down firmly to flatten.
- Preheat a griddle over medium heat. Lightly grease the griddle.
- Place the flattened hotteok onto the griddle and cook about 2-3 minutes on each side, until lightly golden in colour.
- Note: You may need to adjust the heat accordingly.
- Remove from the griddle and enjoy while warm.
Nutrition
Calories: 245kcal | Carbohydrates: 46g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 85mg | Fiber: 2g | Sugar: 20g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg