If the glutinous rice flour and sweet potatoes have little moisture, add water to the dough to adjust the consistency.
Calories
229kcal
Carbs
38.4g
Protein
3.7g
Fat
6.5g
Sodium
71.9mg
Ingredients
Main
Others
Glutinous Rice 30g, Purple Sweet Potato 20g, Salt 0.2g, Rice Bran Oil 3g, Water 17g Brown Sugar 7g, Black Sesame 2g, Peanuts 2g, Walnut 2g, Glutinous Rice Flour 0.5g, Cinnamon Powder 0.2g,
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
Nutrition Facts
Per 100g of main ingredientsGlutinous Rice
- Rich in vitamin B1 (0.42mg) — used to turn carbohydrates into energy
- Rich in vitamin B3 (niacin) (1.4mg) — supports energy metabolism and skin health
Peanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
Walnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the glutinous rice for 3-5 hours, drain, and blend.
🔍Peel the sweet potato, cut small, steam, then mash.
🔍Grind the black sesame in a blender, coarsely chop the walnuts and peanuts, and mix with brown sugar and glutinous rice flour to make the hotteok filling.
🔍Add glutinous rice flour to the mashed sweet potato and knead.
🔍Shape the dough from 4 into a round, fill with the hotteok filling from 3, and flatten into a round shape.
🔍Heat brown rice oil in a pan and grill the hotteok on both sides while pressing.