Sweet Potato Mochi Pancakes

Ingredients

• 300 g sweet potatoes (roughly 2 small sweet potatoes; sliced and steamed)
• 65 g sugar (adjust to taste)
• 50 ml milk
• 130 g glutinous rice flour
• oil (for greasing the pan)
• sesame seeds (optional garnish for the top)

Steps

1. 1

   Slice the sweet potatoes and steam them for about 15 minutes, or until they can be easily pierced with a fork.

2. 2

   While the sweet potatoes are still warm, add the sugar and mash until the mixture is completely smooth.

3. 3

   Pour in the milk and the glutinous rice flour.

4. 4

   Knead the mixture until you achieve a smooth, uniform dough.

5. 5

   Divide the dough and shape into small pancake-like discs.

6. 6

   Lightly grease a pan and the top of each pancake with oil.

7. 7

   If desired, sprinkle a bit of sesame seeds on top of each pancake.

8. 8

   Cook the pancakes over low heat. It is important to cook them low and slow so the inside cooks through without burning the outside.

9. 9

   If the dough is taking too long to cook through, add a tablespoon of water to the pan and cover with a lid to let the steam assist the cooking process.

10. 10

    Remove from heat and serve warm while they are extra soft and chewy.

Notes

Enjoy these while warm for the best texture. If you need a dairy-free version, you can likely substitute the milk with a plant-based alternative or water, though it may slightly alter the richness.

Nutrition per serving

• dessert
• snack
• vegetarian
• gluten-free
• pan-fried
• sweet potato
• mochi
• Thanksgiving