Ube Hottoek
Korean Street Food Stuffed with Ube Halaya and Coconut to top off a meal or just as a fulfilling snack.
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!
Notes
Dough Recipe was adapted from Maangchi.
Pay close attention to heat temperature. It is very easy to burn the outside and have raw dough on the inside.
And finally, hotteok is most delicious served hot. Enjoy!