Savory Chinese Sweet Potato Pancakes

Savory Chinese Sweet Potato Pancakes

Course: Appetizer, Side Dish, Snack
Cuisine: Chinese
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 15 -20 pieces
Author: Marvellina
Learn how to make this naturally gluten-free sweet potato pancakes made with mashed sweet potatoes, glutinous rice flour, and scallion. Perfect side dish or as a snack.
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Ingredients

  • 450 gr mashed sweet potato
  • 240 gr glutinous rice flour or more as needed
  • 1 tsp salt
  • 2 stalks scallion finely chopped
  • Cooking oil

Dipping sauce:

Instructions

Preparing dipping sauce:

  • Place all ingredients for dipping sauce in a small saucepan and just cook until sugar is melted. Remove from the heat and set aside.

Making the dough:

  • Peel about 450 gr of sweet potato. Cut into 1-inch slices and steam for 15 minutes until soft and mashable. Use the back of the fork or potato masher to mash the sweet potato while it's hot, until smooth. Please read above on different ways of cooking the sweet potato and also read the notes below
  • Add glutinous rice flour and use a spoon to stir to mix. While the sweet potato is cool enough to handle, use your clean hands to mix the flour and the sweet potato to form a smooth dough. The dough will be slightly sticky to touch. If your dough is very sticky, add a bit more flour. The water content in sweet potato also affects how much flour you need. Take care not to add too much flour or the pancake won't be soft

Shape into pancakes:

  • Lightly dust your both hands with some glutinous flour. Pinch a small amount of dough to form about 2-inch ball. Then press the dough with the palm of your hand to flatten into small pancakes. Repeat with the rest of the dough

Cooking the pancakes:

  • Preheat about 1 Tbsp of oil in a large non-sticky pan. When it's hot, lower the heat to medium and arrange pancakes on top of the pan, try not to overcrowd the pan. Cook for about 2-3 minutes on each side until golden brown. Repeat with the rest of the pancake and add more oil as needed

Serving:

  • Serve with the dipping sauce on the side

Storing and reheating:

  • Leftover can be stored in the refrigerator for up to 3 days. They can be reheated in the microwave, air fryer (350 F for 5 minutes), or in the oven by placing them in a baking sheet and bake at 350 for 5-8 minutes

Notes

If you are baking the potatoes in the oven and air fryer, you may not need all the flour calls for in a recipe while mixing the flour to form a dough. They tend to be on the dry side. Add a bit of water if necessary