Chickpea Sweet Potato Hotteok
Healthy and Delicious Chickpea Hotteok Recipe
A delightful fusion of sweet potato and chickpeas! This recipe offers a simple and healthy way to enjoy hotteok using rice paper. Perfect for a nutritious snack or dessert.
Ingredients- 1 medium sweet potato
- 1 handful chickpeas (approx. 50g)
- 1 tsp cinnamon powder
- 5 sheets of rice paper
- 1 tsp coconut oil (or cooking oil)
Cooking Instructions
Step 1
Let’s start by preparing the filling for your hotteok. Wash and peel one medium-sized sweet potato, then mash it thoroughly with a fork or masher until smooth. It’s important to have a lump-free mash. In a bowl, combine the mashed sweet potato with a handful of cooked chickpeas and 1 teaspoon of cinnamon powder. Mix everything well until it’s evenly combined. Your delicious hotteok filling is now ready!
Step 2
Now, we’ll use rice paper to create the wrappers for our hotteok. Gently dip one sheet of rice paper into lukewarm water for a few seconds until it becomes pliable. Be careful not to oversoak it, as it might tear. Once softened, place about a tablespoon of the sweet potato and chickpea filling in the center of the rice paper. Carefully fold the edges inward to enclose the filling, shaping it into a round hotteok. You can gently roll it up like you would a dumpling.
Step 3
Rice paper can be quite sticky, so handle each folded hotteok with care. Place them individually on a plate or tray, ensuring they don’t touch each other to prevent sticking. This will make them easier to pan-fry later and keep their shape.
Step 4
Heat a non-stick frying pan over medium heat. Add 1 teaspoon of coconut oil and let it melt and coat the pan. Carefully place the prepared hotteok one by one onto the hot pan, leaving some space between each one to prevent them from sticking together.
Step 5
Cook the hotteok over medium heat. As they cook, the coconut oil will release a wonderfully nutty aroma that will fill your kitchen, making them even more enticing. Cooking them slowly over gentle heat ensures they cook through without burning.
Step 6
Flip the hotteok regularly to ensure they are evenly golden brown and slightly crispy on all sides. Since I used pre-cooked sweet potato, I lowered the heat slightly and cooked them a bit longer to make sure the filling was thoroughly warmed through. Aim for a crispy exterior and a warm, soft interior.
Step 7
Once your chickpea hotteok are perfectly cooked, arrange them beautifully on a plate. I’ve prepared a simple salad to accompany them, dressed with a slightly zesty wasabi dressing for a refreshing kick. This salad makes the meal even more complete and balanced.
Step 8
For an extra delightful texture, ensure the outer layer is nicely crisped when you pan-fry them. Serving them warm right after cooking is highly recommended for the best taste and texture!
Step 9
Take a bite and be amazed by the natural sweetness! The star ingredient, sweet potato, is in season and incredibly flavorful, providing enough sweetness without any added sugar. The aromatic cinnamon adds a wonderful layer of spice and complexity. It’s truly surprising how much this tastes like traditional hotteok! You absolutely must try making these at home – they are wonderfully delicious.
