Korean Cheesy Pumpkin Pancake
By Tiffy Cooks
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.
Ingredients
- 400 g Pumpkin
- 8 tbsp Rice Flour
- 3 tbsp Sugar
- 1 cup 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!
Video
Notes
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.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 177mgPotassium: 373mgFiber: 1gSugar: 12gVitamin A: 8702IUVitamin C: 9mgCalcium: 164mgIron: 1mg
