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If you are keeping track, Hotteok with Ube and Coconut is our second Korpino creation. If you haven’t tried the Hotteok My Turon yet, it is a must. I will be honest, it’s a tough call deciding which one is better. Both on the dessert side but both very different. Try them both and let us know which one you think is the better one. I think that I will go with Hotteok My Turon as one and Hotteok with Ube and Coconut as a very close two.
What is a Hotteok?
If you have read or made our Hotteok with Bulgogi and Kimchi Recipe blog you will have a very good idea of what a Hotteok (호떡) is. It is difficult to lay out the proper pronunciation of the Korean Sweet Pancake because there are sounds in Korean (and many other langauges) that don’t exist phonetically in English. The best that I can think of is somewhere between Ho-tk and Ho-tuhk. The /u/ sound is not stretched out the way it is said in English words. Practice make permanent.
What is Ube?
Before we get into what it is let’s get the pronunciation straight. English rules of decoding will want you to say it with a long “u” sound. I will admit that it sounds a bit on the gross side, but you’re not too far off. It’s like taking your car in for an “ube” job or some other connotation that I know that some of you are thinking right now. More common, when I was kid I used to say “oo-b”. As if you were saying you’re in trouble to a bee. The correct way to say it is “oo-bea”. So take the first long “u” version, from above, and then add the short vowel “e” sound, as in egg (egg). Now practice.
Sweet Potato or Yam?
Do a search on Filipino Desserts and you will get a good feel for what ube is. You will definitely see it, because it is has rich purple hue to it. Most Asian markets will sell Okinawa Sweet Potatoes. Its skin will be lighter and smoother, with purple inside flesh. You might also find Purple Sweet Potatoes. Unfortunately, many markets will have both labeled as yams.
The purple yam is ube. From what I understand, the purple yam even grows differently than the purple sweet potato. I am subjected to Asian markets in Arizona, but I don’t think that I have ever seen purple yams for sale. One thing that is for sure, if I ever get a hold of one, I am going to try to propagate it.
Hotteok with Ube and Coconut
Ingredients
Being a sweet pancake, you are going to need dough. If it was actual pancake dough, this recipe would be easier. Unfortunately, you are going to have to make dough with yeast. If you have experience with this then the bulk of your challenge is reduced.
In addition, the ube that will act as your filling is Ube Halaya, or jam. You can make your own Halaya, or you can purchase it in a jar. Of course, I say go for it and make your own.
The Dough
For the dough you will need flour, sugar, Kosher Salt, vegetable oil, warm water and active dry yeast. All of these ingredients can be found at any grocery store. Not sure how the availability of yeast in your area but it is currently not an issue here. If they’re still not showing shelf life at your local store, you may find that your Asian Market is stocked. Now there is a difference between active and instant yeast. The warm water in this recipe is for “activating” the dry yeast. Instant yeast, on the other hand, can be added to the ingredients and have the ability to make the dough rise “instantly”. Read more on the different types of yeast HERE.
If you have never made dough before, this is a great time to give it a shot. You’re reward is worth the learning experience. I recommend watching videos, ask questions or even have someone with experience coach you as you go.
Ube Halaya
At you nearest Asian Market, grab your Tropics Frozen Grated Purple Yams, reach in again and grab a Tropics Frozen Coconut Milk. If you are in a rush, it is easy to accidently grab Frozen Grated Coconut. I have done it so many times. Some because I was in a rush, but there have been other times when they have been mixed up. Lesson learned. Be sure to read what you are putting in your cart.
Don’t forget to grab a bottle of McCormick Ube Flavor, just in case. This is the only brand that is available to me. I am sure that there are others. You will need this if you want your Halaya to be a darker shade of purple. Don’t worry, there is no shame in using some ube flavoring. I have made ube from the deepest sweet potatoes and yams and I never have achieved the purple that you see in restaurants or store products. The only thing that I have yet to use is the ube powder. Maybe that makes the difference. But, if you are using ube powder then there is nothing wrong with using the flavoring.
I usually have sticks of butter and sugar at home already. Grab these if you do not have them. I don’t tend to buy Sweetened Condensed Milk at the Asian Market. I more than likely can get it cheaper at my local grocery store. Not to mention, it will be a hit or miss if the Asian Market will have Heavy Cream. So there’s two reasons to go to the grocery store as well. You probably have some Canola Oil at home to grease up your mold. Other than that, you are ready to for the Delicious Ube Halaya Recipe.
As mentioned, before if you are stuck in a “jam” or if you don’t feel that you are ready to make your own Halaya, you can buy some Ube Halaya in a jar. Stroll down the Philippines aisle at your Asian Market and look where all the jarred good for Halo-Halo are stocked. Lastly, while you are in this section, grab a jar of Macapuno (coconut) Strings.
Hotteok with Ube and Coconut
Instructions
If you are making your own Ube Halaya, make it a day in advanced or on the morning of your Hotteok day. The process of making the Halaya and dough are very time consuming, so giving yourself time to space them apart is recommended.
Ube Halaya
Luckily, there really isn’t a definitive order to combine the ingredients. Your goal really is to get everything mixed well and mix consistently. Empty both defrosted ingredients in a big enough sauce pan to hold all of the ingredients. Again, you will be mixing quite a bit so smaller pot will more than likely generate some mess. Turn on your burner to a medium heat. Be sure to do this after you empty the contents of the yams and coconut milk. Sometimes it can take awhile to squeeze or scrape out all of the contents.
Now that the pot is warming up, go ahead and add the butter, sweetened condensed milk and heavy cream. All of your liquids are accounted for, so pour in your sugar and mix the contents well.
At a medium heat, your contents should be pretty and showing signs of a pretty good boil coming on. Once your butter is melted, turn down your heat to a low. On my stove I go as low as 2.
Time to Put in the Work
At this heat your contents should still show signs of a slow boil. Here is where the fun begins. I did say that the process for Ube Halaya is time consuming. Get ready to dedicate the next 40 – 45 minutes to this pot.
It’s important to not let it sit too long, without stirring. This will obviously cause some burning and you don’t want traces of burn taste in your Halaya. Allow it to come to a boil, then scrape stir for a couple of minutes. Using a silicone spoonula type spatula, scrape around the sides then mix. Scrape the bottom then mix. Do this for a couple of minutes. Let it come to a boil again and then repeat the process. You are going to do this for the next 45 minutes. 30 minutes will probably suffice. I just got he extra 15 to ensure a good mix and thickness.
Almost There
When you are done, turn off the heat and begin the cooling process. At this time, assess your purple. If you want it darker, only add a couple of drops of the Ube Flavor at a time and then mix well. Remember, you can always add another drop, but you cannot take away drops. Go easy, it’s pretty potent. When you are happy with its tint, allow it to cool to room temperature.
Since we are using the Ube Halaya as a filling you can opt to put it in a Tupperware container. Or separate what you need for your Hotteok filling and pour the rest in a mold for a nice presentation. It’s up to you. Refrigerate until firm.
The Dough
Making the dough will take some time. Be sure that you account for this if time is a factor for your treat. In a mixing bowl, dissolve the yeast, sugar and salt in the warm water by mixing. You will know that the yeast is active when you see the bubbling.
Add the flour and mix until your contents are smooth. Believe it or not, you are done. See, it wasn’t that hard. Cover the bowl with plastic wrap and let it sit, undisturbed for 1 1/2 hours.
This gives you plenty of time to get all of your fillings together. Put enough Macapuno (coconut) Strings on a saucer or in a bowl for easy access. If it is firm, do the same with the Ube Halaya.
Back to the Dough
After the 1 1/2 hour wait, on a baking mat or large cutting board, prepare the surface with flour. You’re going to knead the dough so be sure that you spread enough flour on your surface so that your dough does not stick. This is obviously not a gluten free dish. That is why kneading is needed (smiley emoji). The kneading process is basically pushing the dough down starting with the heal of your hand. Turn the dough and fold. Again, push the dough down starting with the heal of your hand then turn the dough and fold. Repeat for about ten minutes. The better you knead, the better your texture and taste of your sweet pancake. Biggest tips for kneading: stretch and warm up your arm and wear an apron.
Form the dough into a baguette looking shape, about a 1 1/2 foot long. Give the dough about a minute to rest. Cut the dough into 8 equal parts.
Forming and Cooking your Hotteok
Prepare a frying pan with 1/4 to 1/2 inch (closer to 1/4) of Canola oil and heat at a medium-low heat. You can do this before forming your first Hotteok but you have to be sure to form it before the oil starts to smoke. Best bet is to have someone else turn on the heat when you are ready. Your first Hotteok might take awhile to form and it is best not to rush this.
Have all of your filling ingredients (Halaya and coconut) close at hand, to your right. To make the dough easier to work with, grease up your hands. A spray Canola Oil works well with this. Take one of the pieces of dough and flatten it on your nonpreferred hand (left hand if right handed). Place some Ube Halaya in the center of the dough. Top the Ube with some Macapuno String. These are pretty sweet so don’t put too much. Start pinching the dough together to form a ball. Start with edges closer to your wrist and move upward, almost forming a small water balloon. You’re first Hotteok with Ube and Coconut is formed. You have the option to make them all now or cook as you go.
Into the Frying Pan
Place the dough ball in the frying pan with your newly forms seal side down. Once you see the bottom goldening up, flip it over and press it down with your your Hotteok Press or the back of a sturdy spatula. Press down firmly to replicate the size of a DVD disc. This will help cook the dough thoroughly. Cook each side until golden brown. A little darkening isn’t too bad, just don’t burn it. Your heat is too high if you are having a hard time keeping it from burning. Shake off excess oil and let it cool off on a paper towel.
Repeat process for the remaining pieces of dough. Don’t forget to grease your hands before handling the next piece of dough. When you get faster, you will be able to make the next Hotteok and place it down on the pan before flipping the prior. For now focus on making the next one after removing the one prior, from the frying pan. Be sure to allow your Hotteok with Ube and Coconut to cool off before eating. When hot, the Halaya and coconut strings are pretty brutal on the lips and tongue.
Enjoy and feel free to send us pictures of your Hotteok with Ube and Coconut. Also, don’t forget to try all of our other Hotteok recipes.
Kain na tayo!
or
Meokja!
Ube Hottoek
Equipment
- Hotteok Press
Ingredients
- cooking oil enough to coat the bottom of the pan to fry the hotteok.
Hotteok Dough
- 1 cup warm water warm but not 180° or the yeast will die.
- 2 Tbs sugar
- 1 packet active dry yeast (1packet is approx. 2 tsp)
- ½ tsp Kosher salt
- 1 Tbs vegetable oil
- 2 cups all purpose flour
Ube Halaya
- 1 package frozen grated purple yam (16oz) defrosted
- 1 package frozen coconut milk (16oz) defrosted
- ½ cup unsalted butter
- 1 cup white sugar
- 14 oz sweetened condensed milk
- 9 oz heavy whipping cream
- 1 tsp McCormick Ube Flavor at most
Instructions
Hotteok Dough
- In a mixing bowl, combine the yeast, warm water, sugar, salt and oil. Mix until the yeast is dissolved. The yeast is activated when it starts to bubble.
- Add flour and mix until the dough looks smooth,
- Cover the bowl and let the dough rest for 1½ hours. It will double in size. Meanwhile, start preparing the filling.
Ube Halaya
- Combine yams and coconut milk into sauce pan then turn on heat to medium.
- Add butter, sweetened condensed milk, and heavy cream.
- Add sugar and mix well.
- Reduce heat to low after butter has melted.
- Scrape and Stir constantly for 30-45 minutes. ***Important patter for 45 minutes is let it boil, scrape and stir, for 2 minutes, let it boil, scrape and stir for 2 minutes...etc. for 45 minutes total.
- Turn off your heat, now assess if you want more Ube color. Add a couple of drops at a time and mix well. Cool to room temperature..
Making Hotteok
- Place the dough on a floured surface and knead the dough.
- Separate the dough into 8 equal balls.
- Add oil to the pan set on low/medium heat.
- Oil both hands, take a dough ball and flatten with your hands. Scoop 2 spoonfuls of filling onto the dough and top with coconut strings. Carefully pinch the dough closed
- Place the filled dough seam side down into the hot oil.
- Allow the bottom (seam side) to cook for 30 seconds or until it is golden brown. Turn it over and press down with the hotteok press or the back of a spatula until it is about the size of a CD
- Flip and cook for another couple of minutes
- Serve while it it hot!