Sesame and Sweet Potato Glutinous Rice Pancakes

Overview

Replace the white sugar with osmanthus nectar, honey, etc. to increase the sweetness of the sweet potato puree while adding fragrance and flavor.

Tags

Ingredients

Steps

  1. Wash the sweet potatoes first to remove the sediment on the surface, then peel off the skin, then cut into thin slices and steam them in a pot;

  2. Pour out the excess water in the bowl first, then pour in an appropriate amount of white sugar according to the sweetness of the sweet potatoes and your own taste. Stir the white sugar while it is hot, then use an egg beater to mix into a fine sweet potato puree, let cool slightly and set aside;

  3. Pour glutinous rice flour and flour into the sweet potato puree in small amounts and multiple times. Since sweet potato puree has different dryness and humidity, it is recommended to add the flour ingredients in small amounts and multiple times to knead it into a non-sticky dough;

  4. Pour appropriate amount of sesame seeds into a flat bowl;

  5. Then take an appropriate amount of dough, use the palms of your hands to slightly knead it into a ball, put it into a bowl and roll it around, so that the dough is evenly coated with white sesame seeds, and then use your fingers to gently flatten it to the shape or thickness you like;

  6. Pour an appropriate amount of cooking oil into the pot, place the sweet potato cakes in a flat layer one by one, and then fry over medium-low heat until;

  7. Fry until the color of the bottom crust becomes darker and becomes transparent. Flip over. After both sides are fried, use a spatula to lightly press on the surface and it will spring back slightly.