Hoddeok (Korean Cinnamon and Brown Sugar Cake)
 Recipe)
- Number of Servings: 8
Ingredients
Bowl 11/2 tsp Instant Dry Yeast1 1/2 C Whole Wheat Flourdash of salt1/2 C 1% milk3 1/2 tbsp waterBowl 21 tbsp finely chopped almonds1/3 C lightly packed brown sugar2 tsp cinnamonscrape the seeds out of 1 vanilla bean pod (optional)
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
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
Nutritional Info 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
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