Hotteok (Korean Sweet Cinnamon Pancakes), Sweetened with Monk Fruit
Sweets and drinksFried CakesKoreaabout 90 minutes, including 30 minutes proofing the dough
Hotteok comes out crisp on the outside with a filling that runs when you bite in. The pleasure is in that golden crust and the warm cinnamon inside. The difficulty is a loose filling, which never seals properly and leaks the moment it hits the pan.
The filling cools for 10 minutes, then goes covered into the fridge for 20 minutes to firm up. The dough proofs for 30 minutes and gets another 3 minutes of kneading.
This batch weighs about 658g, at roughly 249 calories per 100g.
Method
Put 160ml unsweetened oat milk, 1/3 teaspoon yeast and 1/2 teaspoon kOBE Monk Fruit Blend in a pot and hold it at around 30 degrees C for 10 minutes to activate the yeast.
Put 250g all purpose flour and 1/4 teaspoon salt in a large bowl, pour in the warm milk gradually and mix until it comes together.
Turn the dough out onto a work surface, add 40g unsalted butter and knead by stretching and folding until the dough is smooth, soft and no longer sticks to your hands. Cover and proof for 30 minutes at room temperature.
Mix 45g kOBE Monk Fruit Blend, 1 teaspoon cornstarch, 20ml honey, 1/2 teaspoon ground cinnamon and 100ml water. Cook over low heat for 5 to 10 minutes until thick. Cool for 10 minutes, then cover and chill for 20 minutes.
Knead the dough again for about 3 minutes and divide it into pieces of about 60g. Roll each piece thin, spoon 1 to 1.5 teaspoons of filling into the center, seal the edges, roll it round and press it flat.
Heat a pan with 2 tablespoons cooking oil and fry the pancakes over low heat until both sides are evenly golden, then lift them onto paper towels.
Tips
Dough that has proofed properly grows 1.5 to 2 times in size, and a finger pressed into it leaves a dent that stays.
Stir the filling as it cooks so it does not catch on the bottom of the pot.
The honey in the filling is still a sugar, and 10ml gives a lighter result.
Yeast only works properly in milk at around 30 degrees C, since hotter milk stops the dough rising at all.
The filling needs its full 20 minutes in the fridge to firm up, because a loose filling never seals inside the dough.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.