Susu Bukkumi (millet pancakes with sweet red bean filling) recipe - ingredients, nutrition and when to eat it
These traditional pancakes are made by filling millet dough with sweet red bean paste and pan-frying them until golden.
These traditional pancakes are made by filling millet dough with sweet red bean paste and pan-frying them until golden. The nutty, chewy dough pairs well with the soft red bean filling, making them lovely with warm tea after a meal or in the afternoon.
Snacks & desserts · 30 minutes to cook
Nutrition (per 185.5g serving): 409.5 kcal · protein 10.8g · carbohydrate 69.3g · fat 9.5g · sodium 171.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough cracks, add water one teaspoon at a time until it becomes smooth.
Tips: If the red bean filling is too loose, cook it down a little longer in a pan so it is less likely to leak out.
Tips: Cook them slowly over medium-low heat rather than high heat so the outside browns and the inside cooks through.
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Ingredients (1 serving)
- Sorghum flour — 40 g
- Glutinous rice flour — 20 g
- Cooked red beans — 60 g
- Sugar — 1 Tbsp
- Water — 45 ml
- Cooking oil — 2 tsp
- Salt — 0.1 tsp