Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Heather Jeong’s Hotteok (pan-fried cinnamon and sugar filled rice cake) recipe Food Heather Jeong’s Hotteok (pan-fried cinnamon and sugar filled rice cake) recipe Preparation time Cooking time Serves INGREDIENTS ½ cup warm water 1 tbsp sugar ½ tbsp yeast 2 ¾ - 3 cups flour 1 cup lukewarm milk 1 tsp salt Filling ¼ cup brown sugar 2 tbsp sugar 1 tsp cinnamon 1 tbsp crushed peanuts, optional 1. Combine warm water, ½ tbsp sugar and yeast in a jug. Set aside in a warm place for 5 minutes. 2. Sift flour into a large bowl. Make a well in the centre; pour in yeast mixture, milk and salt and mix. Stir to combine. Place on a lightly floured surface. Knead the dough for a few minutes. 3. Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 3 hours or until dough doubles in size. 4. For filling, combine all ingredients in a bowl. Divide dough into golf ball sized portions. Place dough in your hands and flatten slightly so that you can fill it with some sugar and cinnamon mixture. Wrap the dough around the filling mixture until it’s all enclosed and then place carefully on tray lined with baking paper. Repeat with remaining dough balls. 5. Heat a non-stick frying pan over medium heat. Add 2 tbsp oil. Place dough balls, seam side up in frying pan. Cook for 5-10 seconds. Turn over and flatten the dough with a spatula. Hotteok should be a 1cm thick round circle. Cook for another 20- 30 seconds until it is golden brown and the dough is cooked. Repeat with other filled dough. Serve rice cakes hot. Food Preparation time Cooking time Serves SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Gourmet Destinations - Cantonese Words by Jackie Macdonald on 4 Sep 2018 Chef Philip Chun talks through the traditions of cantonese cuisine and the challenge of shaping its identity in an australian context. When Hong Kong-born chef Philip Chun finally settled in Australia in 2010, it was the latest in a long list of countries where he’d plied his trade. Having started as a kitchen hand on Hong Kong Island in the early 1980s, he went on to work in Taiwan, China, the Philippines and Indonesia, rising to the position of executive chef along the way. Today, he’s head chef and owner of North Sydney’s Greenwood Chinese Restaurant, where the focus is on Cantonese cuisine. As he describes, “The backbone of Greenwood is the three main streams of Cantonese food, including barbeque, yum cha dim sum and Cantonese cuisine dinner. “To date, Cantonese food has been very limited in Australia,” he adds, “and while we strive to maintain the traditions at Greenwood, we think outside the square to bring some new lights to Cantonese food.” This creative thinking is also borne of a need to adapt to local ingredients. When he arrived in Australia, Philip says, “Asian groceries were already available, therefore dry goods were not hugely impacted. “However, live seafood and fresh vegetable options were limited and this is still the case today. To adapt, I worked on alternate methods of cooking to accompany the ingredients.” Cantonese characters When it comes to tradition, Philip explains, Cantonese food has always been famous for being, “Light, flavourful and fresh. The focus is on bringing out the true flavour of the ingredients, while also looking after health and well-being.” For example, he says, “Soup normally contains some general health-benefitting herbal ingredients.” Another Cantonese essential is stir-fry, and the technique used can reveal the level of a chef’s experience. And there is a special exclamation used when stir-fry is mastered. “It is very hard to explain in words, it is the experience,” Philip describes. “But when all ingredients are cooked perfectly, a special heat and aroma presents and we say, ‘wok hey!’” For Australian diners, typical Cantonese favourites are sweet and sour pork, Mongolian lamb, spring rolls and fried rice, he says. But, Philip adds, “With more exposure, there is more knowledge of different cuisines and more willingness to try different types of food.” Perfect motivation for Philip and his team to keep evolving our experience of Cantonese cuisine! Speaking of experiencing Philip’s food, the Greenwood restaurant will reveal an exciting new renovation in September. Or if you can’t make it to North Sydney, Philip presents some of his favourite recipes here for you to recreate in your own kitchen. Who knows, you might even elicit your own cries of ‘wok hey!’ Philip talks food Pork, prawn and cabbage rolls with crab roe sauce This dish has been developed using a traditional method and it requires more time and more skills. It contains a lighter flavour and has a finer touch, focusing on bringing out the true flavours of the ingredients. Grilled whole squid brushed in sweet soy sauce on stir-fried glutinous rice Glutinous fried rice is a very traditional dish and nothing has been changed in this recipe, including flavour, ingredients and texture. The squid gives a more Australian touch, with the seafood and the grill plate coming into play. Chilli plum fried chicken with mixed nuts This dish was created with the thinking that it would suit Australian tastebuds. The method originated from sweet and sour pork, then I added a personal touch with the light chilli. Grilled beef tenderloin fillet dressed in bitter melon and black bean sauce The idea for this dish comes from typical Cantonese stir-fry beef with black bean sauce. However, I decided to add a personal touch, swapping beef strips for fillets, which means I can control how long the fillet is cooked. Bitter melon is one of my favourite melons and it goes extremely well with black bean sauce. Food Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong) Riesling is fantastic with spicy Asian food, but as we discovered in our “Red wine with Asian food tasting”, so is Shiraz! Crafted by Oatley Wines from premium Barossa fruit, the 2013 Signature Series is a great choice. It’s dense, fleshy and dark with lovely layers of sweet black fruit, soft, fine tannins and savoury oak. Food Heather Jeong’s Daeji bulgogi (Korean spicy pork) Recipe Another great dish to enjoy with a mid-weight, GSM-style, however, it would also be delicious with a mouth-watering Pinot, such as the Red Claw Pinot Noir 2016 from the Mornington Peninsula which pairs beautifully with the savoury spice in this dish, but isn’t overpowered.