Sweet Potato Pancake Recipe

Enjoy the sweet and crisp sweet potato pancake in this classic recipe. You can coat with your favorite sauce for a mouth-watering treat as well.

Pot, wok, colander, bowl, plate.

14 oz./400 g sweet potato, peeled, cut lengthwise into half

1/3 cup glutinous rice powder

2 tbsps.custer sugar

5 tbsps.vegetable oil, as needed for deep-frying

3 tbsps.ketchup, optional

P1

1. Put a large pot on into boiling, then put on the basket, and the sweet potato, cook over medium heat for 15 minutes, or until completely cooked through (P2).

P2

2. Remove the cooked sweer potato to a big bowl, mash into paste with a spoon (P3).

P3

3. Add 1/3 cup glutinous rice powder, 2 tbsps.custer sugar and 1 tbsp.water into the paste, roll out for a couple of minutes (P4).

P4

4. Form the paste into flat bread according to P5.

P5

5. Heat enough vegetable oil in a wok until shimmering on the bottom and very hot, but not yet smoking, deep fry each one over medium heat until golden-brown, about 8 minutes (P6).

P6

6. Drain well in a colander and dry on kitchen pappers, let cool 5 minutes, serve with ketchup if desired (P7).

P7