Mochi pancake (SWEET POTATO PANCAKE)

Name: Mochi pancake (SWEET POTATO PANCAKE)
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 cup roasted cashews, roughly chopped (or preferred nuts); 2 Tablespoon brown sugar, packed (light or brown); 1 Tablespoon creamy peanut butter (or other nut butter); 1/2 teaspoon ground cinnamon; Pinch salt; 2 medium size sweet potato; 1 teaspoon brown sugar, packed (light or dark); Pinch salt; 1 cup all purpose enriched wheat flour or glutinous Japanese rice flour; as needed Oil; 2 tbsp honey; 1 tsp soy sauce; 2 tsp black sesame seeds

Lakshmi Sridharan Ph D @cook_19872338

USA

#ATW
Traditional Japanese Pancake
Sridhar worked for a Japanese software company, Mitsubishi. Visited Japan a few times. Have quite a few Japanese friends. Love Japanese cuisine, especially their desserts. I love sweet potatoes because of the healthy nutrients, vitamins, minerals, anti oxidants and fiber. This pancake is easy to make and delicious

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

3 servings

For the filling:
1/4 cuproasted cashews, roughly chopped (or preferred nuts)
2 Tablespoonbrown sugar, packed (light or brown)
1 Tablespooncreamy peanut butter (or other nut butter)
1/2 teaspoonground cinnamon
Pinchsalt
For the sweet potato pan cake:
2medium size sweet potato
1 teaspoonbrown sugar, packed (light or dark)
Pinchsalt
1 cupall purpose enriched wheat flour or glutinous Japanese rice flour
as neededOil
for the glaze
2 tbsphoney
1 tspsoy sauce
for garnishing
2 tspblack sesame seeds
pancake

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Steps

40 mins

1

Make a checklist. Collect all required ingredients. Keep them within reach
2

Make a checklist. Collect all required ingredients. Keep them within reach
3

Filling. Coarsely grind the nuts. Transfer the powder to a bowl Add the rest of the filling ingredients; mix well with your fingers. Filling is ready.
4

Steam Cook sweet potatoes in a PRESSURE COOKER. Peel and mash it in a bowl. Add the flour, brown sugar, salt and tbsp oil. With your fingers gather them together; make the dough as you would for making chappathy. Make soft dough. Divide the dough into three portions to make balls.
5

Just as you make kachori, make a shell out of the ball, place 2tbsp filling in the center, close the shell; make sure that the filling does not come out. Keep the closed shell on greased palm to make a ball;
6

Flatten the ball as shown in the picture. You may flatten it on your palm itself or on a parchment paper, banana leaf or directly on the skillet. I use cast iron skillet as it retains heat. Keep the skillet over medium low heat. Grease the skillet, Place the flattened pancakes on the skillet. It may take 4-5 minutes to cook one side; turn and cook the other side. Both sides should be golden brown. I cook by my nose as well as my eyes. You should be able to smell cooked pancake.
7

Transfer them to a plate. Glaze them.
Glazing: in a small bowl mix honey and the soy sauce. Using a brush apply the glaze over the pancakes. Sprinkle sesame seed on the top. You can sprinkle chopped nuts also on the top. Delicious pancakes are ready to serve. Enjoy.

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Lakshmi Sridharan Ph D @cook_19872338

on March 08, 2022 21:57

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography