Sweet & Chewy Sweet Potato Rice Flour Pancakes (Goguma Chapssal Jeon)
Sweet Potato Rice Flour Pancakes
Deliciously sweet and chewy sweet potato rice flour pancakes! These are a delightful snack that everyone will love. Easy to make at home, the subtle sweetness of honey and butter perfectly complements the natural sweetness of the sweet potato.
Ingredients
- 3 medium cooked sweet potatoes (preferably firm/starchy varieties)
- 5 Tbsp glutinous rice flour
- 2 pinches of salt
- Milk, as needed (to adjust dough consistency)
- 2 Tbsp honey (adjust to taste)
- Butter, for frying
- Dried jujubes, thinly sliced (for garnish, optional)
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Wash them thoroughly. If using an air fryer, cook at 180°C (350°F) for 15-20 minutes. Alternatively, steam them in boiling water for about 20 minutes, or until they are very soft and can be easily pierced with a fork.
Step 2
While the sweet potatoes are cooking, prepare the optional garnish. Remove the seeds from the dried jujubes. Using a knife, carefully slice around the seed area. Roll the julienned jujube pieces into small spirals and slice them thinly. This garnish is optional but adds a lovely touch.
Step 3
Once the sweet potatoes are cooked, let them cool slightly before peeling. Place the peeled sweet potatoes in a large bowl. Use a fork to mash them until smooth and lump-free. Mashing them while still warm makes the process easier and results in a smoother texture.
Step 4
To the mashed sweet potato, add the honey (2 Tbsp) for sweetness, glutinous rice flour (approx. 5 Tbsp) for chewiness, and salt (2 pinches) for balance. Mix these ingredients roughly with a spatula or spoon.
Step 5
Now, let’s adjust the dough consistency. Gradually add milk, a little at a time, while mixing. If you’re using a very moist type of sweet potato, like an orange-fleshed variety, you might not need much milk, or any at all. Observe the dough’s texture and add more glutinous rice flour or milk as needed to achieve a consistency that is neither too sticky nor too dry.
Step 6
After the initial mixing with a spatula, put on disposable gloves and knead the dough with your hands until it’s well combined and smooth. The ideal consistency is when the dough no longer sticks to your hands. This will give the pancakes their signature chewy texture.
Step 7
Time to shape the pancakes! Take a portion of the dough (about 3-4 cm in size), roll it into a ball, and then gently flatten it with your palm to form a round, disc shape. You can adjust the size according to your preference.
Step 8
Heat a frying pan over low heat and melt a knob of butter. Once the butter is melted and slightly shimmering, carefully place the flattened sweet potato dough discs into the pan. Cook over low heat until the bottom side turns golden brown and slightly crisp. Be careful not to burn them.
Step 9
To check if the pancake is ready to flip, gently shake the pan. If the pancake moves freely, it’s time to flip it. Turn the pancakes over and cook the other side over low heat until it’s also golden brown and cooked through. Both sides should have a beautiful golden-brown color.
Step 10
Arrange the cooked sweet potato rice flour pancakes on a serving plate. For the garnish, lightly dip the thinly sliced dried jujubes in a bit of honey and place them in the center of each pancake. Your delicious, sweet, and chewy sweet potato rice flour pancakes are now ready to enjoy!
