Mix with warm water until sugar dissolves.

Add the yeast and mix until melted.

Ferment yeast for 10 to 15 minutes.

Add the flour, glutinous rice flour, baking soda, salt, matcha flour and oil and mix until lumpy.

Cover the bowl with plastic wrap. Gather well and ferment in a warm place for 50 to 60 minutes.

While the dough is in fermentation, combine the filling ingredients. walnut nuts, brown sugar, cinnamon powder).
*I put baked hazelnuts, almonds, and walnuts*

Sprinkle some gravitational powder on the cutting board.

Transfer the fermented dough to the cutting board.

Divide the dough into six pieces.

Flatten the dough and place a spoonful of filling.

Gather the ends of the dough together and pinch it.

Pour enough oil into the pan.

Add hotteok dough and fry.

Press the dough flat with a hotteok presser.

Turn the hotteok upside down in a minute or two. Bake hotteok until golden brown on both sides.