Sweet Korean Stuffed Pancakes (호떡)

Today's recipe is a street food that I regret not trying whilst in South Korea for vacation a few years ago. It is the sweet Korean stuffed pancakes. Its a chewy sweet pancake with brown sugar, peanuts and cinnamon filling. Since I did not know how the authentic version tastes but I followed a Korean blog recipe making these and I thought it tasted wonderful and kinda taste like the sweetheart cakes (老婆餅) in Hong Kong. There are many different variations to this street food snack where there are different fillings like green tea and cheese.
















You will need:
(15-18 pancakes)

For the dough:
115g Glutinous Rice flour
570g plain flour
6g yeast
1 tsp sugar
125ml warm water
250ml milk
1/2 tsp salt

For the filling:
150g brown sugar
1/2 tsp cinnamon
some crushed peanuts (optional)

Other ingredients:
cooking oil


Method:
1. Mix the warm water with the yeast and sugar and let it sit for 5-10mins.
2. Add in the other dry ingredients and then slowly add the milk as you mix and knead.
3. Keep kneading until the dough does not stick to your hand.
4. Let the dough rise at a warm temperature for 1hr.
5. Prepare the filling by mixing in all the ingredients thoroughly.
6. The dough should rise to double of its original size. Then divide the dough into smaller pieces that is the size of a golf ball.
7. Press it slightly flat on your palm and add a tbs of the filling. Then going round and picking up the edges of the dough, gather the dough together so that the filling is well sealed inside the dough. Repeat the process for all the others.
8. Oil the frying pan, add in the pancakes and with gently press the pancake down flat with a spatula. Allow it to cook for around 8-12 mins until it turns golden brown. Then turn the pancakes over and fry the other side for another 8-12 mins so that both sides are golden brown.