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Sweet Potato Pancakes with Red Bean Filling Recipe

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4 from 13 reviews

Sweet Potato Pancakes with Red Bean Filling are a delightful and comforting treat combining naturally sweet mashed sweet potatoes with chewy glutinous rice flour dough, filled with subtly sweetened red bean paste. These pancakes are pan-fried to a golden crisp and perfect for a snack or dessert with a soft, chewy inside and a lightly crisp outside.

Ingredients

For the Dough

  • ⅔ cup glutinous rice flour (85g)
  • 1 sweet potato (350g), peeled and cubed

Filling

  • Sweetened red bean paste, about 7 tablespoons (1 tablespoon per pancake)

For Cooking

  • Salt for boiling water (about 1 tablespoon)
  • Oil for shallow frying (about 2-3 tablespoons)

Instructions

  1. Boil the Sweet Potatoes: Boil a large pot of salted water by adding about 1 tablespoon of salt. Peel the sweet potato and cut it into 1-inch cubes. Add the cubes to the boiling water and cook for approximately 18 minutes until the sweet potatoes are soft and can be easily pierced with a fork. Drain the cooked sweet potatoes and transfer them to a mixing bowl.
  2. Make the Dough: Mash the boiled sweet potatoes thoroughly until smooth. Gradually add the glutinous rice flour to the mashed sweet potatoes and mix well using a utensil. Once combined, knead the mixture with your hands to form a soft, pliable dough.
  3. Shape the Pancakes: Divide the dough evenly into 7 pieces. Roll each piece into a ball and then flatten each ball into a disc. Spoon a tablespoon of sweetened red bean paste onto the center of each disc, then carefully enclose the filling by folding the dough around it. Flatten each filled ball gently into a pancake shape.
  4. Pan-Fry the Pancakes: Heat a pan over medium to medium-high heat and add a generous layer of oil for shallow frying (about 2-3 tablespoons). Once the oil is hot, fry the pancakes, cooking each side for about 3.5 minutes, or until they achieve a golden-brown color. Make sure to flip carefully to cook evenly on both sides.
  5. Serve: Remove the pancakes from the pan and let them cool slightly. Enjoy them warm as a satisfying snack or dessert.

Notes

  • Use glutinous rice flour to achieve the chewy texture traditional to these pancakes.
  • Sweet potato can be substituted with Japanese yam or purple sweet potato for a variation in color and flavor.
  • Be careful with oil temperature to avoid burning; keep the heat moderate to cook pancakes evenly.
  • You can adjust the sweetness of the red bean paste according to preference or substitute it with other fillings like sweetened black sesame paste.
  • Ensure the sweet potatoes are thoroughly mashed to prevent lumps in the dough.

Find it online: https://marthatasty.com/sweet-potato-pancakes-with-red-bean-filling-recipe/