Chewy Rice Paper Hotteok
Make Chewy Hotteok with Rice Paper.
Here’s a recipe for chewy hotteok made with rice paper. Enjoy this delightful Korean pancake with its crispy exterior and sweet, gooey filling, all made easily without traditional dough!
Hotteok Filling Ingredients- 4 Tbsp brown sugar (approx. 40g)
- 0.5 tsp ground cinnamon (adjust to taste)
- 1 Tbsp sunflower seeds (or chopped nuts)
- 1 Tbsp water (to prevent the filling from being too dry)
Cooking Instructions
Step 1
First, prepare the sweet filling for the hotteok. In a small bowl, combine the brown sugar, ground cinnamon, sunflower seeds, and 1 tablespoon of water. Mix well. The sunflower seeds add a nice textural crunch, and the water helps prevent the sugar from clumping and keeps the filling moist.
Step 2
Prepare the rice paper for easy handling. You can either lightly dampen a clean kitchen towel placed on a wide plate or tray, or have a shallow bowl of lukewarm water ready. Be careful not to soak the rice paper for too long, as it can become too soft and tear easily.
Step 3
Take one sheet of rice paper and quickly dip it into the lukewarm water for about 5-10 seconds, then remove. It should be pliable enough to bend easily when touched. If it’s too wet, the wrapper might become gummy.
Step 4
Place about 1-2 teaspoons of the prepared hotteok filling in the center of the softened rice paper. Don’t overfill, as it might cause the hotteok to burst during cooking.
Step 5
Fold the bottom and top edges of the rice paper over the filling to enclose it. Handle the rice paper gently to prevent tearing.
Step 6
Fold in the sides to completely cover the filling, then fold the bottom edge up and over to create a round, slightly flattened hotteok shape. Pinch the edges securely, similar to how you would pleat a dumpling, to ensure the filling stays inside.
Step 7
Dip a second sheet of rice paper in lukewarm water for another 5-10 seconds. This step helps the first wrapped hotteok adhere well to the second layer, contributing to a chewier texture.
Step 8
Place the first hotteok (already wrapped with filling) onto the center of the second, softened rice paper sheet.
Step 9
Fold the edges of the second rice paper sheet over the hotteok, ensuring the entire filling is completely covered. Again, handle gently to avoid rips.
Step 10
Finally, bring the bottom edge of the second rice paper layer up to enclose the hotteok completely, creating a neat, round shape. This double-layering helps achieve a crispy exterior and a moist interior.
Step 11
Heat a generous amount of cooking oil (or butter) in a pan over low heat. Carefully place the assembled hotteok into the pan. Cook slowly until one side is golden brown and slightly crispy. Flip and cook the other side until equally golden brown. It’s crucial to cook over low heat to ensure the inside is heated through without burning the exterior. Once golden and slightly puffed, your delicious rice paper hotteok is ready to enjoy!
