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Sweet Potato Pancakes

Chewy Sweet Potato Pancakes made with Sweet Rice Flour
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Sweet potato pancakes blends the sweet starchy flavors of sweet potatoes with the deliciously addicting texture of mochi. Whether you’re looking for a healthy gluten-free breakfast or a unique Asian-inspired dessert, these sweet potato sesame pancakes are as versatile as they are delicious. Serve them warm with a drizzle of maple syrup, a dollop of Greek yogurt, or enjoy them plain to appreciate the subtle sweetness of the potato.

Ingredients

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Instructions

  1. Peel the skin off the sweet potato and cut them into 1/4 inch slices. Arrange them evenly on a dish and steam on medium heat for about 16 to 18 minutes until they are soft and mashable.
  2. In a large bowl, mash the sweet potatoes with the sugar and salt until it throughly mashed into a puree. Add the sweet rice flour and kneed until it becomes a dough. It should feel like a dough. If it is too wet, add more rice flour, 1 teaspoon at a time until you get a dough consistency.
  3. Divide the dough into 8 equal pieces and roll them into balls. Using the palm of your hands, press down on the balls until you get a pancake shape.
  4. Sprinkle with sesame seeds and press down gently on the seeds so they stick to the top of the pancakes.
  5. Heat a non-stick pan with a neutral oil on medium heat. Fry for about 3 to 4 minutes on one side. Flip the pancakes and add about 1/8 cup of water to the pan. Pour the water between the pancakes, not over them. Cover the pan with a lid and let that steam for 4 minutes. Remove the lid and continue the cook the pancakes for another 3 minutes without flipping. Check that the pancakes are golden brown. If you like them to be more crispy, cook for a few minutes longer.
  6. Arrange the pancakes on a plate without touching each other while they are hot. They will be sticky but will get less sticky as it cools. They are stackable once they are warm. Enjoy them hot or warm.

Find it online: https://moderateposh.com/sweet-potato-mochi-pancakes/