AI-generated imageSweet Potato and Glutinous Rice Mini Pancakes
Mash cooked sweet potato, mix with glutinous rice flour and pan-fry as chewy Korean-style snack cakes. Adjust the dough for the moisture of your sweet potato.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Peel and cut 450 g sweet potato; simmer until a skewer slips through easily.
- 02
Drain thoroughly and mash while warm until smooth.
- 03
Mix in 90 g glutinous rice flour and a pinch of salt. Add milk gradually only if the dough is too dry to shape.
- 04
Divide into nine balls and flatten to about 1 cm thick; optionally press sliced almonds on top.
- 05
Pan-fry over medium-low heat with a thin layer of oil until both sides are golden and no raw flour remains in the center.
- 06
Cool briefly before serving warm. As the cakes are chewy, cut into small bites and supervise young children.
Helpful source links
Before you cook
Cook the flour mixture through, avoid pan burns and cut chewy pieces small for children and anyone at choking risk. Milk and almonds are optional allergens.
Allergens: 우유(사용 시), 견과류 아몬드(사용 시)
Image & source credits
AI-generated image.
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