Glutinous Rice Sweet Potato Pancakes

Steam the sweet potatoes in a steamer. For smaller sweet potatoes, steaming on medium heat after the water boils for about 20 minutes is sufficient. Peel the sweet potatoes once steamed.

Mash the steamed sweet potatoes into a puree (I used disposable gloves and mashed them by hand).

Prepare the glutinous rice flour and sweet potato puree. Generally, the ratio of sweet potato to glutinous rice flour is about 2:1. If you prefer a chewier texture, you can increase the amount of glutinous rice flour. However, do not exceed a 1:1 ratio.

Mix the glutinous rice flour and sweet potato puree into coarse granules. I still used disposable gloves and mixed it by hand—truly no tool is as effective as hands.

Add water and knead into a dough. The water content in sweet potatoes and the absorbency of different glutinous rice flours can vary greatly, so the water amount is only a reference. The proper consistency is such that the dough can be kneaded into a smooth ball, and when flattened, the edges of the pancake do not crack. Cover the kneaded dough with plastic wrap and let it rest for 20 minutes.

Divide the dough into 8 portions, roll each into a ball, then flatten into small pancakes.

Brush water onto one side of the pancake, then sprinkle with white sesame seeds (sesame seeds won't stick without water). If you like, mix black and white sesame seeds for a richer look!

Heat a bit of oil in a flat pan, then place the pancakes sesame-side up into the pan. Cook on medium-low heat for about 1 minute.

Flip the pancake and cook for another minute or so.

Flip the pancake again, add about 1 teaspoon of water (around 10g) to the pan, then immediately cover with a lid. Let it steam for 2 minutes, flip again, add a bit more water, and steam for another 2 minutes. By this time, the pancakes should be done.