Kerala x Korea
Coconut jaggery hotteok
Korean street pancakes with a Kerala ada filling. Mind the molten middle.
90 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original577kcalsame
11 gproteinsame
5 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the maida, rice flour, yeast, sugar and salt. Add the warm milk and 1 tbsp oil and stir into a soft, sticky dough. Cover and rest 1 hour in a warm place.
- 2Cook the jaggery and coconut in a dry pan on low heat 5 minutes until the jaggery just melts and coats. Stir in cardamom, peanuts and sesame. Cool.
- 3Oil your hands and divide the dough into 8. Flatten each in your palm, add 2 tbsp filling and pinch shut into a ball.
- 4Heat 1 tbsp oil in a pan on medium low heat. Place 2 or 3 balls seam side down and cook 1 minute, then flip and press flat with an oiled spatula.
- 5Cook 2 minutes on medium heat, flip, cover and cook 2 minutes more until deep golden and puffed. Repeat.
- 6Rest 1 minute before serving; fold in half in paper to eat.
Serve it like this
Fold each hotteok in half and stand two upright in a paper sleeve, one cut open to show the syrupy coconut. Dust with sesame and serve with a small cup of filter coffee.
