Pumpkin and Sweet Potato Pancakes (No Sugar Added, Soft, Crispy, and Tastier than Store-Bought)
Pumpkin Sweet Potato Pancake
Ingredients: Pumpkin 200g, Sweet Potato 200g, Glutinous Rice Flour 200g, Fine Sugar 25g, Milk Cream 30g, Sesame Seeds as needed
Steps
1Wash and peel the 200g pumpkin and 200g sweet potato, cut into thin slices.
2Put them into a steamer, boil over high heat for about 20 minutes until the pumpkin and sweet potato are completely soft.
3Add the steamed pumpkin to the 25g fine sugar and stir into a paste, then add 200g glutinous rice flour to form a dough.
4Add the steamed sweet potato to the 30g milk cream and stir into a paste.
5Divide the pumpkin dough and sweet potato paste into 10 equal parts and roll them into balls.
6Press the pumpkin dough into thin skins, put the sweet potato filling in the middle, and then wrap them up and roll them into balls.
7Roll a layer of sesame seeds evenly on the surface, and flatten them with your hands.
8Brush a thin layer of oil on the pot, and pan-fry the pumpkin sweet potato pancakes until both sides are golden brown.
