Two Plaid Aprons – https://twoplaidaprons.com/sweet-potato-mochi-pancakes/
These sweet potato mochi pancakes are inspired by hotteok, a Korean street food. They are mildly sweet and chewy.
Makes 14 Pancakes
Ingredients
Filling
- 1/2 cup roasted cashews, roughly chopped (or other preferred nuts)
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter (or other nut butter)
- 1 teaspoon ground cinnamon
- Pinch salt
Pancake
- 2 medium sweet potato (about 16 ounces, total)
- 2 teaspoons brown sugar
- 1 ¾ cup glutinous rice flour
- Pinch salt
Directions
- Make filling: Mix together all ingredients until combined. Set aside.
- Make sweet potato rice cakes: Cut sweet potatoes into ¼-inch slices. Arrange slices in heatproof bowl and cover; steam over medium-high heat until slices are easily pierced with a fork, about 15 minutes.
- Transfer streamed sweet potato to mixing bowl. Add sugar and salt and mash to puree.
- Add glutinous rice flour; mix with fork or chopsticks until dough turns shaggy. Let cool to lukewarm.
- Knead dough until smooth, and barely tacky. Divide into 14 equal pieces; roll each into a ball.
- Flatten to ¼ inch thick, keeping centers slightly thicker than the edges.
- Place about 1 tablespoon filling in center of flattened dough circle; pinch edges around filling, forming filled dough balls. Gently flatten each dough ball into a disc about ¼-½ inch thick.
- Heat non-stick pan over medium heat; add small amount of neutral oil.
- Cook mochi pancakes on each for 3-5 minutes, until both sides are golden and spring back when touched.
- Serve hot.