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Chinese Glutinous Sweet Potato Pancakes

Chinese Glutinous Sweet Potato Pancakes
Anything with glutinous rice flour in it, is an instant hit for me. I just can't get enough of that chewy, fragrant rice flavour and texture. My mum used to make a lot of desserts with glutinous rice flour and one of my favourites is her Chinese glutinous sweet potato pancakes.

With real sweet potatoes mashed into the dough, it's packed full of vitamins and fibre. A perfect sweet and not so guilty tea time treat! 

Steam cubed sweet potatoes until soft. A steam rack like this one is the traditional Chinese way of steaming, you can pick one up in Chinese supermarkets that have a crockery/utensils department. 

Once the sweet potatoes are cooked and soft, mash with a fork and add sugar in whilst it's still hot.

Add in glutinous rice flour and then the water and mix until it forms a dough.

Roll into a log shape, and cut in half. Cut that half into another half until you have 16 pieces of dough.

Roll each piece into a ball shape, then using a flat bottom plate/bowl, press into a pancake shape or use a rolling pin to roll into a pancake shape.

In a large frying pan, add 1 tbsp oil and turn to medium-low heat and add pancakes. Pan fry on each side for around 3-4 minutes depending on the thickness of the pancakes.

Tuck in once the've cooled down slightly or you'll burn your mouth! Glutinous rice really has a way of retaining heat.

chinese-glutinous-sweet-pancakes

Ingredients:
200g sweet potato
80g brown sugar (100g if you prefer it sweeter)
250g glutinous rice flour
150ml water
Oil

Directions:
1) Chop the sweet potatoes into small cubes and steam for 15 minutes on medium-high heat until soft
2) Mash the sweet potato with a fork and whilst it’s still hot, add in the brown sugar so that it melts in
3) Transfer the sweet potato into a large bowl and add glutinous rice flour, then add the water slowly and mix with the fork until there’s no water left
4) Using your hands, squeeze and mix until it forms into a dough. If the dough is too dry, add 1 tbsp of water at a time. If it’s too wet, add 1 tbsp of glutinous powder at a time. Keep kneading until it forms into a smooth and non-sticky dough
5) Once the dough is ready, roll into a log shape, and cut in half. Cut that half into another half until you have 16 pieces of dough
6) Roll each piece into a ball shape, then using a flat bottom plate/bowl, press into a pancake shape or use a rolling pin to roll into a pancake shape
7) In a large frying pan, add 1 tbsp oil and turn to medium-low heat and add pancakes. Pan fry on each side for around 3-4 minutes depending on the thickness of the pancakes. Repeat the same process until there are no pancakes left and enjoy once they’ve cooled down a little

Have you tried Chinese Glutinous Sweet Potato Pancakes before?

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