Sweet and Chewy Sweet Potato Pancake
Easy Homemade Sweet Potato and Glutinous Rice Pancake Recipe
Whip up a delightful sweet potato pancake using steamed sweet potatoes and chewy glutinous rice flour! This is a wonderful snack that’s loved by all ages. With simple ingredients, you can create a truly satisfying treat. Enjoy a sweet time with these flavorful pancakes, boasting a gentle sweetness and delightful chewy texture!
Main Ingredients- 2-3 medium sweet potatoes (preferably Korean sweet potatoes)
- 4 Tbsp glutinous rice flour (dry)
- 2-3 Tbsp milk
- 1 Tbsp oligosaccharide or honey
- 2 pinches salt
- 1 Tbsp butter
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly and peel them. Place them in a steamer basket over boiling water and steam for about 20 minutes, or until they are tender. They are ready when a fork or skewer can easily pierce through them.
Step 2
While the steamed sweet potatoes are still warm, transfer them to a bowl. Add 1 tablespoon of oligosaccharide (or honey) and mash them with a fork or a potato masher until smooth and lump-free. You can adjust the sweetness to your preference, relying on the natural sweetness of the sweet potato.
Step 3
In a separate bowl, combine 4 tablespoons of dry glutinous rice flour with 2 pinches of salt. Mix them together to lightly season the flour. This ensures even seasoning throughout the pancake batter.
Step 4
Add the salted glutinous rice flour to the mashed sweet potatoes and mix with a spatula. Gradually add 2-3 tablespoons of milk, a little at a time, while mixing, until you achieve a dough consistency. Be careful not to add too much milk at once.
Step 5
The dough should be manageable and form a cohesive ball without sticking excessively to your hands. If the dough is too sticky, add a little more glutinous rice flour. If it’s too stiff, add a tiny bit more milk to reach the desired consistency.
Step 6
Take portions of the dough, about 1 to 1.5 cm thick, and flatten them into round, disc shapes using your palms. Making them not too thick will ensure they cook through evenly and have a pleasant texture. You can also make them in smaller sizes suitable for children.
Step 7
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Once the butter is melted and slightly shimmering, carefully place the shaped sweet potato pancakes into the skillet.
Step 8
Cook the pancakes over medium-low heat until golden brown on both sides, approximately 3-4 minutes per side. Keep an eye on the heat to prevent burning, ensuring they cook through evenly to achieve a crispy exterior and a chewy interior. If using the jujube garnish, you can add them during this step and cook briefly.
Step 9
Once both sides are beautifully golden and cooked, transfer the sweet potato pancakes to a plate. They are best enjoyed immediately while warm to savor their chewy and sweet deliciousness!
