Pandan gula melaka hotteok (adapted from Zenkimchi)
- 170 grams water
- 200 grams coconut milk
- 20-30 pandan leaves, snipped into small pieces
- 3 tbsp sugar
- 1 1/2 tsp active dry yeast
- 333 grams flour
- 250 grams glutinous rice flour
- 1 1/4 tsp salt
- 4 1/2 tbsp vegetable oil
- 120 grams gula melaka, chopped finely or crushed with a pestle
- 3 tbsp chopped almonds, lightly toasted
- Place water, coconut milk and pandan leaves in a blender.
- Blend until fine. Pour the mixture into a cheesecloth bag and strain out the liquid into a bowl. Set aside.
- Mix dry ingredients together in a large bowl.
- Add in wet ingredients and mix until a soft dough forms.
- Place dough in a bowl and cover with cling wrap or kitchen towel. Proof for 1 – 1 1/2 hours until at least doubled in size.
- Mix the ingredients for the filling together.
- Oil hands, lightly punch down the dough and divide into 12 pieces. Form each piece into a ball.
- Heat up a frying pan on medium fire with 3 tbsp of oil. Add more oil as you fry when needed.
- Flatten dough into a disc about the size of your palm. Place 1 generous tbsp of filling and seal the dough well. Form into a ball.
- Place dough in the frying pan and press down with a spatula to flatten.
- Fry for 2 minutes on each side until golden brown.
- Drain on kitchen paper and serve hot.
This dough is not so wet and easier to handle. The end result is still crunchy on the outside, soft and chewy on the inside. The fragrance of the pandan and coconut is quite subtle. I did better with the wrapping and the flattening this round. The proportions are more even.
I didn’t add cinnamon to the filling since that would overpower the pandan and coconut taste. My taste testers gave this 2 thumbs up. My mum didn’t like this though. She said the coconut smell was overpowering. Guess that came from the good quality gula melaka I used. Can’t please everyone. 😛