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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.7
  • Total Fat: 0.9 g
  • Cholesterol: 0.8 mg
  • Sodium: 29.7 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Hoddeok (Korean Cinnamon and Brown Sugar Cake) calories by ingredient
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Hoddeok (Korean Cinnamon and Brown Sugar Cake)

Submitted by: SBOUDREAU25
Hoddeok (Korean Cinnamon and Brown Sugar Cake)

Introduction

One of my favorite Korean street foods in the winter. Made a little healthier with whole wheat flour, less sugar, and no oil to fry them in. One of my favorite Korean street foods in the winter. Made a little healthier with whole wheat flour, less sugar, and no oil to fry them in.
Number of Servings: 8

Ingredients

    Bowl 1
    1/2 tsp Instant Dry Yeast
    1 1/2 C Whole Wheat Flour
    dash of salt
    1/2 C 1% milk
    3 1/2 tbsp water

    Bowl 2
    1 tbsp finely chopped almonds
    1/3 C lightly packed brown sugar
    2 tsp cinnamon
    scrape the seeds out of 1 vanilla bean pod (optional)

Tips

This dough is very sticky. Dip your hands in water before touching the dough.
Be careful not to press too thinly - you don't want your filling to leak out. I use the tips of my fingers to spread it out in the pan.


Directions

Mix all the ingredients of bowl 1 together. Place plastic wrap over the bowl and let rise for approximately 1 hour.

Mix the ingredients for bowl 2 together. This is your filling.
Completely wet your hands before trying to work with the dough - very sticky.
Make 8 balls from your bowl 1 dough. Slightly flatten each ball and put a rounded teaspoon from bowl 2 into the middle. Pinch your sides together to form a ball around your filling.

Heat a cast iron frying pan or non stick pan. Place one ball at a time (pinched side down). After 30 ~ 40 seconds press down with a wet spatula or wet fingers to form a circle (approximately 1/4 inch thick). When it has browned, flip over and brown the other side.

Serving Size:�8






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