Purple Sweet Potato Pancakes 紫薯饼
This version of purple sweet potato pancakes or glutinous rice cake are quite similar to my recipe of Chinese pumpkin pancakes that I have shared before. For this recipe, I made the purple sweet potato filling from scratch which can be easily done at home. These purple sweet potato pancakes are a little chewy and crisp on the outside after pan-fried. Just perfect as an afternoon healthy snack or for breakfast.
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Purple Sweet Potato Pancakes
Perfect for breakfast or as an afternoon snack
Ingredients
Filling
- 250 g purple sweet potato
- 2.5 tbsp honey
- 1.5 tbsp corn oil
Dough skin
- 200 g glutinous rice flour
- 150-180 ml water - room temperature
- white sesame seeds
Instructions
- Steam purple sweet potato with skin on till very soft, for about 20 minutes. Drain the excess water and remove skin, then measure potatoes to 200g.
- Place the cooked sweet potato, honey and corn oi in a food processor and blend to a fine smooth dough (about 30 seconds). Alternatively, you can also use a fork to mash the sweet potato till very fine Then add in the honey and corn oil together and knead till combined. Leave mixture to cool completely
- Divide sweet potato dough into 10 to 11 small balls, about 10 grams each and set aside.
- Place glutinous rice flour in a bowl and slowly pour water about 150g into it. Mix the mixture with a rubber spatula. Add a little more water if dough is too dry and knead to smooth and pliable that doesn't stick to the hand. Divide dough into 10 to 11 pieces.
- Wrap the dough with sweet potato paste inside and roll into a round ball. Then gently flatten it with your palm or rolling pin between plastic sheets to a round disc. Coat and gently press both sides with white sesame seeds.
- Then pan fry the pancakes with oil under medium low heat on both sides for about 2-3 minutes till cooked.
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紫薯饼
做法非常简单, 口感Q弹, 紫薯馅也不会很甜；属于低热量健康食品
馅料：
- 250克 紫薯
- 2.5汤匙 蜂蜜
- 1.5汤匙 玉米油
饼皮：
- 200克 糯米粉
- 150-180克 开水
- 白芝麻
做法：
- 紫薯连皮蒸熟至软，约20分钟。沥干水分去皮，量出200克。
- 将200克紫薯，蜂蜜及玉米油放入搅碎机搅打至顺滑（约30秒）。没有搅碎机也可以用叉把紫薯压烂至呈现泥状，然后拌入蜂蜜和玉米油，用手搓匀，待凉。
- 将薯泥揉成10- 11粒小圆球，一粒约10克，备用。
- 在一个碗里倒入糯米粉，慢慢加入清水约150克，用橡皮刮刀拌匀。觉得面团太干的话再加入清水，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10-11份小面团，搓圆。
- 将紫薯球包在面团里，搓圆。放在2长朔胶纸中间，用手掌或擀面棍轻轻的压扁，成为圆饼状。两面沾上白芝麻，再用手轻轻地按压一下，使小圆饼表面上的芝麻更牢固。
- 热锅放入适量油将包好的紫薯饼用中小火两面煎至熟透，约2-3分钟即可。
Easy recipe and love how versatile it is. You can control the taste by how much honey/sugar you add. We’re trying to keep it healthy so I used less than recommended but that’s what works for us. Thank you for the great recipe!
I kneaded dough for a while before trying to form a ball to add filling. The dough fell apart. I tried again by adding water to dough. Failed again. I added more flour to dough. I just couldn’t bind the glutinous flour and water together to put in filling. I would love to taste this snack but sadly had to discard the dough.
Hi Helen, I was wondering whether you have used the correct glutinous rice flour because this method is almost the same as making pumpkin pancake and tang yuan (glutinous rice flour and water). In my recipe stated that add 150g water to the flour but you may try to add 100g to the flour first, then combine the flour by adding bit by bit of water to form a dough.
Thank you, Ann, for your suggestion. I did use glutinous flour. I will try it again.
Looks pretty but it was tasted like chewy glue paste.
Hi Cyndi, This pancake is chewy because of glutinous rice flour. You have to add the water to the right consistency to smooth and if the dough skin wrapping is too thick, you’ll get a tough outer skin after pan fried.
I love these sweet potato pancakes! My mom makes this for us and we used to eat this all the time. It is sticky and tasty. Whenever I eat this, I remember my home and our humble town.
Very yummy and so pretty too!
I kneaded dough for a while before trying to form a ball to add filling. The dough fell apart. I tried again by adding water to dough. Failed again. I added more flour to dough. I just couldn’t bind the glutinous flour and water together to put in filling. I would love to taste this snack but sadly had to discard the dough.
Hi Helen, I was wondering whether you have used the correct glutinous rice flour because this method is almost the same as making pumpkin pancake and tang yuan (glutinous rice flour and water). In my recipe stated that add 150g water to the flour but you may try to add 100g to the flour first, then combine the flour by adding bit by bit of water to form a dough.
Thank you, Ann, for your suggestion. I did use glutinous flour. I will try it again.
Looks pretty but it was tasted like chewy glue paste.
Hi Cyndi, This pancake is chewy because of glutinous rice flour. You have to add the water to the right consistency to smooth and if the dough skin wrapping is too thick, you’ll get a tough outer skin after pan fried.
I love these sweet potato pancakes! My mom makes this for us and we used to eat this all the time. It is sticky and tasty. Whenever I eat this, I remember my home and our humble town.
Very yummy and so pretty too!