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  • Author: Jennifer Richmond
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8



Yeast for Dough

1 package active dry yeast (2-1/4 teaspoons) or instant yeast

1/4 cup warm water (no need for water if using instant yeast)

1 teaspoon sugar (no need for sugar if using instant yeast)

Dry Ingredients

2 cups all-purpose flour

1/2 cup sweet rice flour (glutinous rice flour/powder)

1 teaspoon salt

1 tablespoon sugar

Wet Ingredients

1 tablespoon cooking oil

1 1/4 cups milk 


1/4 cup sugar

1/4 cup dark brown sugar

1 teaspoon cinnamon

10 tablespoons of assorted roasted seeds and nuts (sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc.)

cooking oil for pan frying

powdered sugar (optional)


Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100° to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.

Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.

Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand. 

Prepare the filling by chopping the nuts and mixing all the filling ingredients well.

Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.

Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.

Carefully gather the edges together, pinching to seal.

Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

Sprinkle with powdered sugar. (optional)


The amount of liquid required can vary depending on the condition of your flour and the humidity level in your kitchen. Start with 1 cup and slowly add more seeing how the dough is turning out. The dough should be slightly sticky. 

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