Chinese pancakes are loved for their soft, delicate skin and chewy interior. While there are many types of pancakes out there, here’s one version that is quick and easy to make and is guaranteed to impress your guests!

Read also: Easy Black Glutinous Rice Dessert Recipe

Loaded Chinese Sweet Potato Pancakes Recipe

Loaded Chinese Sweet Potato Pancakes Recipe

These delightful sweet potato pancakes are packed with a glorious surprise inside. The golden yellow filling reveals itself once you take a bite into it. Crispy, chewy crust with a smooth and luscious filling, there is just so much to love about these easy homemade sweet potato pancakes!

For this recipe, we are using the premium Beni Nagomi sweet potatoes that are imported from Japan. It is important to use high quality sweet potatoes to let the natural flavour and colour shine!

Beni Nagomi: Imported Sweet Potatoes from Japan

Beni Nagomi (極甘) is a popular Japanese sweet potato variant that is grown in Ibaraki, Japan. Using advanced techniques, these root vegetables are aged in a special temperature warehouse over a span of three months. They are then baked in infrared ovens to optimise the sweetness and flavour, which removes the need for artificial additives, flavourings or colours.

Beni Nagomi: Imported Sweet Potatoes from Japan

Health Benefits of Sweet Potatoes

Sweet potato is packed with essential nutrients, Vitamin A, vitamin C, and phytonutrients. Claimed to be one of the healthiest vegetables in the world, sweet potato is also delightfully low in calories, rich in protein and free from saturated fats. It offers a source of complex carb that fuels your body with energy, while the low-glycaemic index (GI) makes it a great food option for diabetics. Each sweet potato offers approximately 4.6 grams of dietary fibre that is crucial for keeping your digestive health in check.

While sweet potatoes are traditionally baked and eaten plain in Japan to retain their flavours, there are many ways we can incorporate these root vegetables into modern creations and leverage their delicious sweetness. Here’s one idea to get you inspired!

How to Make Sweet Potato Pancakes

The trickiest part to making these pancakes is the dough, which requires plenty of kneading, adjusting and patience. Once you have gotten over the ‘wet’ stage, you will definitely find pleasure in the rolling and frying! Sit back, relax, prepare a pot of freshly brewed Chinese tea as you indulge in these tasty pancakes where the sweet and warm molten filling explodes in your mouth and takes you by surprise!

The perfect dough requires some kneading and patience!

Beautifully golden and yellow, the Beni Nagomi sweet potatoes are the star of this recipe!

Loaded Chinese Sweet Potato Pancakes Recipe

These golden pancakes will definitely wow your guests!

These loaded sweet potato pancakes go well with a pot of tea!

Let the sweet and warm molten filling explode in your mouth!

Loaded Chinese Sweet Potato Pancakes Recipe

Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy

Ingredients

For the skin:
250g glutinous rice flour
200ml water (room temperature)
White sesame seeds

For the filling:
1 large Beni Nagomi sweet potato (approximately 250g)
3 tbsp white sugar
2 tbsp vegetable oil

Cooking Method

1. Steam sweet potato for 15 minutes or until soft and mushy. Remove the skin and leave to cool for a few minutes.
2. In a bowl, mash together warm sweet potato, sugar and vegetable oil until well combined. Leave mixture aside to cool completely.
3. Divide sweet potato mixture into 8 balls and pop them into the refrigerator.
4. To make the dough, prepare glutinous rice flour into a bowl. Add water a little at a time and mix well using a spatula until a moist, pliable dough is formed.
5. Divide dough into 8 pieces.
6. To make the pancakes, roll out individual dough and place a sweet potato ball inside. Seal the edges of the dough by rolling into a ball. Place the ball between two baking sheets and gentle roll it until thin, round and flattened.
7. Sprinkle the pancakes with white sesame seeds and gently press down to make sure they stick.
8. Set the burner on medium and fill a pan with vegetable oil. Let it heat for about 5 minutes or until hot (but not smoking).
9. Deep-fry the pancakes in the oil on both sides for about 3 minutes or until the skin is crispy and golden.
10. Serve the pancakes warm!

Happy cooking!

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