Dubai Chocolate Hotteok (Flat Korean Stuffed Pancake) | Recipes | Judy Joo

Name: Dubai Chocolate Hotteok (Flat Korean Stuffed Pancake) | Recipes | Judy Joo
Ingredients: 45g / 3⁄4 cup lightly packed thawed kataifi, roughly chopped into 1⁄2-inch pieces; 100g (about 6 tablespoons + 2 teaspoons) pistachio cream; 7g (1⁄2 tablespoon) salted butter; 30g (about 1/4 cup) roasted salted chopped pistachios; 3⁄4 teaspoon kosher salt; 32g (about 3 tablespoons + 1 teaspoons) semi-sweet mini chocolate chips (or milk chocolate); Vegetable or neutral oil (about 1⁄2 cup); 1 1⁄2 cups (360 milliliters) whole milk; 2 Tbsp granulated sugar; 1 packet (7 grams) instant yeast; 1 1⁄2 cups (225 grams) bread flour, plus more for dusting (see Tip); 1 cup (150 grams) sweet rice flour; 1 1⁄2 Tbsp cornstarch; 1⁄2 tsp coarse kosher salt; Vegetable oil, for greasing and frying

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Explore the fusion of Seoul street food and Dubai decadence with Judy Joo's Dubai Chocolate Hotteok—chewy pancakes filled with gooey chocolate, pistachio cream, and kataifi pastry. Perfect for...

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Ingredients

45g / 3⁄4 cup lightly packed thawed kataifi, roughly chopped into 1⁄2-inch pieces
100g (about 6 tablespoons + 2 teaspoons) pistachio cream
7g (1⁄2 tablespoon) salted butter
30g (about 1/4 cup) roasted salted chopped pistachios
3⁄4 teaspoon kosher salt
32g (about 3 tablespoons + 1 teaspoons) semi-sweet mini chocolate chips (or milk chocolate)
Vegetable or neutral oil (about 1⁄2 cup)
1 1⁄2 cups (360 milliliters) whole milk
2 Tbsp granulated sugar
1 packet (7 grams) instant yeast
1 1⁄2 cups (225 grams) bread flour, plus more for dusting (see Tip)
1 cup (150 grams) sweet rice flour
1 1⁄2 Tbsp cornstarch
1⁄2 tsp coarse kosher salt
Vegetable oil, for greasing and frying