These healthy Chinese Carrot Sesame Pancakes use exactly three simple ingredients to create a naturally gluten-free and dairy-free treat. They share a soft and little chewy texture with fragrant sesame seeds on the pancakes after pan-fried. These Chinese Carrot Sesame Pancakes is similar to my Purple Sweet Potato Pancakes recipe but offered a perfectly balanced, natural carrot sweetness without adding any filling inside. Just pan fry with little oil on both sides of the pancakes for about 3-5 minutes and can be served immediately.
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Chinese Carrot Sesame Pancakes
Ingredients
- 200 g carrot
- 180 g glutinous rice flour
- 2.5 tbsp caster sugar
Instructions
- Peel carrot and cut into slices. Then steam at high heat for about 30 minutes or till soft and puree cooked carrot till fine.
- Then add pureed carrot together with glutinous rice flour in a bowl. Stir mixture together with a pair chopsticks for a while.
- Knead carrot mixture to a smooth dough and divide it into 10 round balls and coat with white sesame seeds. Then flatten it with your palm to about 10mm thick.
- Pan fry the pancakes with oil under medium low heat on both sides till golden for about 2-3 minutes till cooked. The pancake should feel springy by lightly press at the center with your fingertip when it's cooked.
- 胡萝卜芝麻饼 Chinese Carrot Sesame Pancakes
- 软糯香甜 带着芝麻的芳香 好吃又营养 值得试一试!
- 材料:
- 200克 胡萝卜
- 180克 糯米粉
- 2.5汤匙 细砂糖
- 做法:
- 胡萝卜削皮切片. 放入蒸笼大火蒸约30分钟或至软. 然后放入打碎机搅打成泥状.
- 糯米粉和胡萝卜泥放入碗中, 用筷子搅拌几下.
- 用手把面团揉成一个光滑不黏手的软面团就可以了. 将面团分成10份小圆球, 均匀裹上白芝麻, 用手掌轻轻的按压饼约10mm厚度即可.
- 热锅放入适量油将胡萝卜芝麻饼用中小火两面煎微黄至熟，约2-3分钟即可。也可以用手指按压饼的中央，如果感觉有弹性就表示饼已熟透了.