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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