Homemade Chewy Sorghum Pancakes (Susu Buchimgae)
Delicious Homemade Sorghum Pancakes from Scratch
Remember those delightful sorghum pancakes often found at traditional markets? Instead of just craving them, let’s make them at home! This recipe guides you through creating these wonderfully chewy and flavorful pancakes with a sweet red bean filling, perfect for a healthy and satisfying snack.
Dough Ingredients- 1/2 cup sorghum flour (or soaked whole sorghum grains)
- 1/2 cup wet glutinous rice flour
- 3 pinches of salt
- 2 Tbsp hot water
Cooking Instructions
Step 1
Rinse the sorghum grains thoroughly. Soak them in water for at least 8 hours, then drain completely. Grind the soaked sorghum grains into a fine powder using a blender or a traditional mill. (Tip: Using pre-made sorghum flour from a market will save you a step.)
Step 2
This step focuses on grinding the sorghum into a fine flour. While grinding large batches can be challenging, this quantity is manageable at home. You can also purchase sorghum flour from shops that sell ingredients for rice cakes.
Step 3
In a large bowl, combine the 1/2 cup of sorghum flour, 1/2 cup of wet glutinous rice flour, and 3 pinches of salt. Mix them well.
Step 4
Add 2 tablespoons of hot water to the dry ingredients. Begin to knead the dough. Using hot water helps to ‘cook’ the glutinous rice flour, resulting in a chewier texture. Knead until a smooth, pliable dough forms.
Step 5
Divide the prepared dough into 4 equal portions.
Step 6
Heat about 1 tablespoon of canola oil (or your preferred cooking oil) in a non-stick pan over medium heat. Place one portion of the sorghum dough onto the hot pan.
Step 7
Gently press down on the dough with a spatula to flatten it into a pancake shape. Cook on medium-low heat, flipping occasionally, until both sides are golden brown and cooked through. Aim for a thickness that allows for a chewy texture.
Step 8
Once the pancake is partially cooked, spoon about 20g of red bean paste onto one half of the pancake. You can use store-bought red bean paste or any other sweet filling you prefer. Finely chopped semi-dried persimmons also make a delicious alternative filling.
Step 9
Carefully fold the other half of the sorghum pancake over the filling, creating a half-moon shape. Gently press the edges to seal the filling inside.
Step 10
Place the folded pancakes back into the pan with a little oil. Cook over low heat until both sides are beautifully golden brown and the pancake is cooked through. Enjoy your delicious, chewy sorghum pancakes! (Tip: Covering the pan with a lid while cooking can help ensure the inside is soft and fully cooked.)
Step 11
It’s understandable to feel restless during extended periods at home, but navigating these times with a positive attitude is key. Making these sorghum pancakes can bring a simple joy and a sense of accomplishment. We hope this recipe makes your home baking experience enjoyable!
