Korean Rice Pancakes with Red Bean Paste Injeolmi Hotteok Recipe
These are soft, slightly chewy pancakes made from glutinous rice flour, filled with sweet red bean paste and coated in an aromatic soy–nut injeolmi powder. They combine two popular Korean desserts—hotteok and injeolmi—creating something between a pancake and mochi. Perfect with afternoon tea or as a sweet finish to a family meal.
These pancakes blend the comforting chewiness of mochi-like rice cakes with the toasty nuttiness of injeolmi and the classic street-food charm of hotteok. The contrast between the soft, stretchy dough and the smooth, sweet red bean filling makes them both familiar and a little bit exotic.
Chef's tips
Work with slightly damp hands when shaping the dough to prevent sticking. Don’t overfill the pancakes—too much bean paste can cause them to burst while frying. Keep the heat at medium so the outside doesn’t brown too quickly before the center warms through.
How to serve
Serve them fresh from the pan, still warm and soft, with a small bowl of extra injeolmi powder on the side for dipping. They’re great as a tea-time treat, on a dessert platter with fresh fruit, or as a cozy weekend snack.
Ingredients
- glutinous rice flour - 200 g
- water hot, but not boiling - 180 ml
- sugar for the dough - 1 tablespoon
- salt - 0.25 teaspoon
- vegetable oil for frying - 2 tablespoon
- sweet red bean paste anko-style - 150 g
- roasted soybean flour injeolmi powder - 4 tablespoon
- powdered sugar for mixing with soybean flour - 1 tablespoon
- walnuts finely chopped, optional - 2 tablespoon
Preparation
- In a bowl, mix the glutinous rice flour with the sugar and salt. Gradually pour in the hot water, stirring with a spoon until you get a thick, sticky dough.
- When the dough has cooled slightly, knead it with hands moistened with water for 3–4 minutes, until smooth and elastic. Cover the bowl and set aside for 10 minutes.
- If the red bean paste is very thick, mash it with a spoon so it is easier to portion. Divide it into 6 small portions.
- Divide the dough into 6 equal pieces. Flatten each piece in your hands into a palm-sized disc, place a portion of bean paste in the center, pinch the edges together like a dumpling, then gently flatten to form a thick pancake.
- On a plate, mix the soybean flour with the powdered sugar and chopped walnuts.
- Heat a thin layer of oil in a pan over medium heat. Place the pancakes in the pan and fry for 2–3 minutes on each side, gently pressing with a spatula, until lightly golden and heated through in the center.
- Coat the hot pancakes immediately in the soybean flour and sugar mixture, gently turning so they are well covered. Serve warm.
Storage
Placuszki najlepiej smakują świeże. Jeśli zostaną, przechowuj je w lodówce w pojemniku, a przed jedzeniem podgrzej krótko na suchej patelni lub w mikrofalówce. Do mrożenia nie obtaczaj ich w mące sojowej – zrób to dopiero po rozmrożeniu i podgrzaniu.
