Purple Sweet Potato Pancakes 紫薯饼

Filling

• 250 g purple sweet potato
• 2.5 tbsp honey
• 1.5 tbsp corn oil

Dough skin

• 200 g glutinous rice flour
• 150-180 water (room temperature)
• white sesame seeds

1. 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.

2. 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

3. Divide sweet potato dough into 10 to 11 small balls, about 10 grams each and set aside.

4. 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.

5. 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. 

6. Then pan fry the pancakes with oil under medium low heat on both sides for about 2-3 minutes till cooked.