Purple Sweet Potato Pancake 紫薯烧饼

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一直想做这个紫薯烧饼。。。今天终于动手做了！😊

I’ve always wanted to make this purple sweet potato pancake... I finally made it today!😊



紫薯燒餅食譜

材料： （8隻）

紫薯餡

紫薯 120克

糖 20克

鹽 ⅙ 茶匙


外皮：

糯米粉  100克

熱水  80克

刀嘜濃香花生油 10克

糖 10克

白芝麻 


Sticky Rice Cake with sweet potato paste

Ingredients: (For 8 pcs)

Sweet potato filling:

Sweet potato 120g

Sugar 20g

Salt ⅙ tsp


Dough:

Glutinous rice flour 100 g

Hot water 80 g

KNIFE Supreme Peanut Oil 10 g

White sesame seed


*(Another recipe from Anncoo Journal)

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

Method: 

  1. Steam purple sweet potato till very soft, for about 20 minutes. Drain the excess water and measure potatoes to 200g.
  2. Place the cooked sweet potato and sugar 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 sugar 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.

Recipe reference from： Happy Amy

Happy Making!


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