Wednesday, December 21, 2011

Korean Sweet Pancake - Hoddeok

Hoddeok, a Korean Sweet Pancake with filling. First time I came across this from Frozen Wings' blog (thanks Lena for sharing) and I jumped at trying it. The words that captured my attention - NO KNEADING required. Yes, you read it correctly, this yeasty chewy soft pancakes were done in a jiffy using a whisk and spatula. The longest time would be the proofing, but well, that would be the hard work of the yeast.

Even the tools used were minimalist, I didn't even need to whip out the rolling pin, just flatten the dough with my palms to wrap the filling. The crispy crust and the chewy soft centre coupled with the nutty filling, I downed one piece hot from the wok pan. It was that good.






HODDEOK
Yield: 4 pieces
Reference: Lena
Ingredients:
125ml warm water
1tsp instant yeast
1tbsp sugar

1/4 tsp salt
1/2 tbsp vegetable oil
140g all purpose flour

Filling (mix together):
2tbsp soft brown sugar
a dash of cinnamon powder
1tbsp almond nibs (toasted) *recipe asked for chopped walnuts, but I ran out of this, thus the substitution*

Method:
1/ Pour water into a big mixing bowl, then add instant yeast, sugar, salt and vegetable oil and mix together with a hand whisk.
2/ Add in the flour and continue to mix till well incorporated to get a lump of dough.
3/ Leave to proof in a covered bowl for an hour till doubled in volume, then stir the mixture (fret not it will deflate slightly) and let it rest for 10 minutes.
4/ Divide dough into 4 portions (about 75g each piece for me as the total weight was 300g).
5/ Lightly pat each piece of dough with your palm to flatten it, wrap in one tablespoon of the fillings, then seal tightly.
6/ Heat up non-stick pan with one drop of oil, then pan-fry the wrapped dough on one side for about 30 seconds then flip over to pan-fry the other side.
7/ Once flipped over, use spatula to flatten the dough and fry till both sides are golden brown, then cover the pan to cook the dough for another minute.
8/ Remove from pan and serve hot.


Love this easy as ABC winner recipe. Worth a try, or rather, a few tries.