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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers into a claw shape when cutting sweet potatoes with a kitchen knife to avoid cutting your fingers.
Prepare two sweet potatoes weighing about 280 grams after peeling, and cut them into thin slices.
Watch out
Sweet potato slices must be cut to an even thickness, otherwise uneven heating during steaming will cause some parts to be overcooked and others undercooked.
Be careful of steam burns when opening the steamer lid, keep your face away from the opening.
Place the sliced sweet potatoes onto a plate and steam them in a steamer until cooked.
local_fire_departmentHigh heat until fully cookedWatch out
Ensure there is enough water in the steamer so it doesn't boil dry, otherwise it will damage the cookware.
Pour the cooked sweet potatoes into a large bowl and mash them into a smooth puree using a potato masher.
Watch out
The sweet potato puree must be completely smooth without lumps, otherwise it will affect the texture and consistency when mixing with flour later.
After letting it cool to lukewarm, crack in 1 egg, then add 4 grams of yeast and 15 grams of white sugar, and mix well.
Watch out
The sweet potato puree must cool to lukewarm before adding yeast, otherwise high temperatures will kill the yeast and prevent fermentation.
Then add 350 grams of all-purpose flour, pour in 520 grams of water gradually while stirring, whisk in one direction for a while until it forms a smooth and even batter.
Watch out
Water must be added while stirring, otherwise the flour will lump and fail to form a smooth batter.
Cover with plastic wrap and let it ferment until doubled in size.
Watch out
The plastic wrap must completely seal the bowl opening, otherwise the surface of the batter will dry out and form a crust, affecting fermentation.
The fermented batter is full of large bubbles, stir to release the air.
Watch out
Deflation must be thorough and even, otherwise large holes will form inside the pancake and ruin the texture.
Be careful of hot steam and oil splatters when brushing oil or pouring batter onto a heated pan.
Preheat the electric griddle or pan on low heat and brush with oil, pour in the batter (thickness can be adjusted to preference), sprinkle sesame seeds on top for aroma, and cover with the lid.
local_fire_departmentLow heat preheating and fryingWatch out
The pan must be preheated and oiled first, otherwise the batter will stick badly to the bottom.
Once the bottom is set and changed color, drizzle oil on top and flip. Fry the other side until colored and flip again. If you like a crispier crust, fry a bit longer.
local_fire_departmentLow heatWatch out
Flip gently, otherwise the pancake will easily break apart.
The inside of the freshly cooked sweet potato pancake is extremely hot, be careful not to burn your mouth when slicing or eating.
Fry both sides until golden and crispy, then remove from heat. Cut into small pieces and enjoy. The crust is crispy while the inside is soft and chewy, with a rich sweet potato aroma and slight sweetness. Best of all, it doesn't mind being cool; it gets even chewier and tastier as it cools.
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