Originally posted October 11, 2015

Sourdough Coconut Milk Hotteok

Sourdough Coconut Milk Hotteok by Sarah Xiong

Salt compliments the sourdough taste.

dough: 24.55oz, 700g


  • 1 oz sourdough starter
  • 3.5 oz glutinous rice flour
  • 7 oz bread flour
  • 14 oz coconut milk
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 c brown sugar
  • 1.5 tsp cinnamon
  • dash nutmeg
  • optional: apples, bananas, cheese, walnuts, pumpkin, sweet potatoes, etc
6 servings


Mix all ingredients in a bowl. Cover and rest room temperature for 8 hours.

Roll into a ball on lightly floured surface. Divide into 6 equal pieces.

Mix sugar, cinnamon, nutmeg and optional ingredients. Flatten dough and put in center. Roll up in a ball.

In oiled pan over medium heat fry on one side. Flip. Fry til brown. Press down. Fry til edges are brown. Flip. Fry til other edges are brown.



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