Hotteok with Melting Cheese

Method

1. Mix 120g all purpose flour with 80g glutinous rice flour, 2g salt and 6.3g kOBE Monk Fruit Blend. Make separate wells for the yeast, mix the yeast with the sweetener first and only then stir it through the dry flour, keeping the yeast away from direct contact with the salt.
2. Pour in 120ml room temperature unsweetened oat milk slowly, mixing as you go. Depending on how much the flour absorbs, add more milk until the dough is soft and moist and does not stick to the hands, up to 140ml.
3. Knead by hand until the dough no longer sticks, roll it into a ball, cover it tightly with cling film or a clean cloth, and prove it for 30 minutes at room temperature until it has risen and shows air bubbles.
4. Divide the dough into 8 balls of about 42g each. Flatten each one, divide 150g mozzarella cheese between them, then wrap and pinch the seams closed carefully so the cheese cannot escape in the pan.
5. Heat a nonstick pan with cooking oil, lower the heat to medium and fry the cakes until golden on both sides. A lid over the pan helps the filling melt faster.
6. After about 2 minutes of frying, press each cake flat with a spatula so it cooks evenly and the filling melts faster. Serve hot.

Tips

• Pinch the edges firmly closed so the cheese does not run into the pan.
• Leftovers can be fried briefly to set the skin, cooled completely and frozen, then fried again in a hot pan.
• Mozzarella cheese is sold at supermarkets, and chopped cheese slices work when the shredded kind is hard to find.
• Glutinous rice flour is on the shelves at dry goods stalls and supermarkets.
• Flatten the buns with an oiled cup base, since bare hands make the dough stick and tear.