Hotteok (Korean Sweet Pancakes) vs Peanut Sweet Glutinous Rice Balls

Both desserts seal a peanut and brown sugar filling inside dough containing glutinous rice flour, yet they end up very different. Hotteok pairs a little glutinous rice flour with wheat flour in a yeasted, milk-enriched dough that rises, then is pan-fried in oil and pressed flat until golden brown, its cinnamon-spiced filling turning bubbly and melted. The rice balls use only glutinous rice flour and water, wrapping a coarse paste of roasted peanuts and brown sugar, and are boiled until they float. Served in warm, lightly sweetened water, they are soft and gooey, gentler and nuttier than the spiced hotteok.