Step 1

In a large mixing bowl add lukewarm water, sugar and yeast. Mix well to dissolve, then set aside for 5 minutes.

Step 2

Pour in the vegetable oil, then sift in the all purpose flour, sweet rice flour and salt. Combine everything loosely with a spatula or wooden spoon. Only mix until the dough is combined, do not knead. Cover with plastic wrap, then let sit in a warm place for 30-45 minutes.

Step 3

Fold over the dough with a spatula for a few minutes to deflate the air. The dough will be fairly sticky, but do not add extra flour. Cover once again and let proof for another 30-45 minutes.

Step 4

Prepare the filling by combining dark brown sugar, light brown sugar, cinnamon and chopped walnuts. Mix well and set aside.

Step 5

Add a little vegetable oil on your hands to prevent the dough from sticking. Divide the dough into 12 equal pieces.

Step 6

Take one dough piece and flatten it into a disc. Add a heaping teaspoon of the sugar filling mixture in the middle.

Step 7

Wrap all sides of the dough around the filling, enclosing it inside. The dough should easily stick to itself, but pinch it if necessary to enclose the filling. Repeat the process for the remaining dough pieces.

Step 8

Heat up a large pan with vegetable oil over medium heat. Once the oil is sizzling, add two hotteok at a time onto the pan. Cook for 1-2 minutes without pressing.

Step 9

Flip the pancakes over and press down with a spatula or hotteok press to flatten into a disc.

Step 10

Cook for 1-2 minutes or until the the hotteok is golden-brown in colour. Flip the pancake once more, pressing it down again to flatten and cook until golden-brown. This should take another 1-2 minutes.

Step 11

Let cool down for a few minutes before enjoying whilst still hot.