Who doesn’t love pumpkin and cheese?
It is PUMPKIN SEASON, so let’s make Korean Cheesy Pumpkin Pancake – Hotteok that only requires FOUR simple ingredients!
Fluffy pumpkin stuffed with Mozzarella Cheese, fried till crispy, and the stuffed cheese is gooey; I KNOW that Cheesy Pumpkin Pancake got you drolling too!
These pancakes are vegetarian-friendly, and anyone of any age will love them! If you are lactose or dairy-free, you can also use vegan cheese.
The secret to these FLUFFY Korean Cheesy Pumpkin Pancake is Rice Flour.
Rice flour provides excellent texture and helps hold the shape of the pancake. The general rule is for every 100g of Pumpkin; you want to add 2 tbsp of Rice Flour.
To ensure that the pumpkin isn’t overly mushy, I recommend steaming it rather than boiling it. Slice the pumpkin into 1-inch slices and steam for 20 minutes or until soft.
Once it is soft, smash it until smooth. Next, add sugar and rice flour and continue mashing until everything is thoroughly combined.
BE PATIENT! It may take around 5-10 minutes until everything is smooth but TRUST ME; it’s worth it!
You can use any squash of your choice to make Korean Cheesy Pumpkin Pancake.
I am using Japanese Pumpkin, also known as Kabocha.
I also made it with regular pumpkin, butternut squash, and potato. I prefer Kabocha as it is the easiest to prepare; you can find it at most Asian grocery markets.
I am using mozzarella cheese cubes today versus shredded cheese.
After many tries, I find that cubed cheese is easier to work with, the filling doesn’t spill out, and you also get a better cheese pull!
It also allows you to have more working time when pan-frying. I prefer flattening the pancakes after I add them in the oil as I find it easier to move when it is in a ball, but you can also flatten the pancake before putting it in the oil.
Do you want more VEGETARIAN RECIPES? Here are some of my go-to recipes!
- Creamy Mushroom Poppers
- Mushroom and Basil Udon – 15 Minutes
- Chinese Hand-pulled Noodles (4 INGREDIENTS ONLY!)
- Cheesy Cabbage Pancake
Ingredients
- 400g of Pumpkin
- 8 tbsp of Rice Flour
- 3 tbsp of Sugar
- 1 cup of Mozzarella Cheese Cubes
- Peel the pumpkin and slice them into 1-inch slices. Place the pumpkin in a SHALLOW bowl and steam it for 20 minutes or until soft.
- Smash the pumpkin until smooth; if you like a little texture, you can smash it till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrap it up. Once it is closed, roll it until it forms back into a ball
- In a pan, add oil (enough of the pumpkin is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add the pancake and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
- Optional: sprinkle sugar to finish off!
Korean Cheesy Pumpkin Pancake
Materials
- 400 g of Pumpkin
- 8 tbsp of Rice Flour
- 3 tbsp of Sugar
- 1 cup of Mozzarella Cheese Cubes
Instructions
- Peel the pumpkin and slice them into 1-inch slices. Place the pumpkin in a SHALLOW bowl and steam it for 20 minutes or until soft
- Smash the pumpkin until smooth; if you like a little texture, you can smash it till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrap it up. Once it is closed, roll it until it forms back into a ball
- In a pan, add oil (enough of the pumpkin is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add the pancake and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
- Optional: sprinkle sugar to finish off!
