sweet potato mochi pancakes

Craving for a sweet snack but want to avoid overly sweet desserts like cupcakes and cookies? Sweet potato mochi pancakes are the way to go. All you really need for this recipe is one sweet potato, glutinous rice flour and sugar.

If you are like me and you are a big fan of chewy glutinous-y Asian desserts, definitely give this recipe a go. The sweet potato mochi pancake is slightly crispy on the outside and chewy on the inside.

ingredients to make sweet potato mochi pancakes:

• 1 medium sweet potato (around 300g)
• 40g white sugar (more or less depending on your preferences)
• 100g glutinous rice flour
• pinch of salt
• toasted white sesame seeds

steps:

1. Peel the skin off the sweet potato and slice them into ¼ inch thickness, then steam over medium-high heat for 15-20 minutes, until they are soft enough to be mashed.
2. Put the steamed sweet potatoes in a bowl and mash them with a fork or potato masher. Add sugar and a pinch of salt and mix until it becomes a puree. Then, add the glutinous rice flour and knead until it becomes a dough.
3. Divide the dough into 8 pieces and use your hands to flatten the dough balls into a pancake shape.
4. Coat one side of the pancake with sesame seeds, and repeat for the rest.
5. In a nonstick pan, heat some oil over medium-low heat and fry one side of the pancake for about 3 minutes. Flip the pancake over and cook for another 3 minutes. Add a small splash of water into the pan to cook the pancakes better. Fry until both sides are golden brown. Then serve and enjoy whilst hot!

tips:

• When steaming the sweet potato chunks, spread the pieces out so that they cook evenly.
• Immediately mash the sweet potatoes once you take it out the steamer, as it is a lot easier to mash them whilst it’s hot.
• When pan frying the sweet potato pancakes, splash a small amount of water and cover the pan with a lid and let it cook for about a minute. This ensures more moisture gets into the mochi pancake and helps it cook properly.

more Asian desserts recipes you might like:

• Cheese mochi balls
• Hong Kong style egg tart
• Black sesame tang yuan (glutinous rice balls)

sweet potato mochi pancakes [蕃薯煎餅]

Course: dessert

Servings

8

servings

Prep time

35

minutes

Cooking time

10

minutes

Sweet potato mochi pancakes are slightly crispy on the outside, aromatic and chewy on the inside.

Cook Mode

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Ingredients

• 1 medium sweet potato (around 300g)

• 40g white sugar (more or less depending on your preferences)

• 100g glutinous rice flour

• pinch of salt

• toasted white sesame seeds

Directions

• Peel the skin off the sweet potato and slice them into ¼ inch thickness, then steam over medium-high heat for 15-20 minutes, until they are soft enough to be mashed.
• Put the steamed sweet potatoes in a bowl and mash them with a fork or potato masher. Add sugar and a pinch of salt and mix until it becomes a puree. Then, add the glutinous rice flour and knead until it becomes a dough.
• Divide the dough into 8 pieces and use your hands to flatten the dough balls into a pancake shape.
• Coat one side of the pancake with sesame seeds, and repeat for the rest.
• In a nonstick pan, heat some oil over medium-low heat and fry one side of the pancake for about 3 minutes. Flip the pancake over and cook for another 3 minutes. Add a small splash of water into the pan to cook the pancakes better. Fry until both sides are golden brown. Then serve and enjoy whilst hot!

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