Ingredients: 300g sweet potatoes, 120g glutinous rice flour, 20g sugar, 150g red bean paste, appropriate amount of boiled water, appropriate amount of white sesame seeds

Preparation steps:

1. First, add Peel and cut the sweet potatoes into cubes (try to cut them as small as possible to make them easier to cook during steaming). Boil water in a pot, put in the cut sweet potato cubes, steam them until cooked, take them out, and crush them with a small spoon into sweet potato puree as shown in the picture below.

2. Then add 120 grams of glutinous rice flour and 20 grams of white sugar to the sweet potato puree, and knead it into a dough (you can control the addition of water during the dough kneading process). When kneading the dough, you must control the moisture in the dough. Knead until soft and hard.

3. Then pull off a small piece of dough from the kneaded dough, first knead it into a ball, and then knead it into a hollow.

4. Add red bean paste into the hollow part of the dough (I made the red bean paste myself, if you don’t know how to make it, just check the recipe online), then seal the mouth and continue kneading into a cake shape.

5. Then prepare boiled water and white sesame seeds. Hold the kneaded cake in one hand. Dip some water in the other hand and apply it on the cake. Then dip some white sesame seeds and evenly stick to the cake. Both sides.

6. Add base oil to the pan (add more as appropriate), put the prepared pancakes one by one into the pan and fry until golden brown.