Muscovado sugar is prone to drying out, forming indestructible lumps that defy melting and can leave little lumps in your cake batter. Soften brown sugar in the microwave in a burst of 15-20 seconds.

Unlike refined white sugar, which undergoes extensive processing to strip away molasses, muscovado retains this natural byproduct, giving it its characteristic moist texture, dark brown colour ...

I like to use dark muscovado sugar in the filling, because the stronger molasses taste makes the hotteok seem less sweet. You can substitute another type of soft brown sugar. Put the flours in a ...