Chinese Sweet Potatoes Pancake (地瓜烧饼, 番薯饼)




I have a weak point for this type  Chinese pancake.. I love the yeasted flavour of the crust and the soft sweet fillings.


I have recently just issued a recipe: Glutinous Rice Flour Red Bean Pancake (豆沙烧饼-糯米皮), but the crust is made with glutinous rice flour.


This crust lacks the yeasted flavour that I liked.. Therefore I have searched for another recipe that have a yeasted crust.. Since the last recipe is using the red bean paste, therefore for this recipe, i have decided to use homemade sweet potatoes paste..


Unlike the type of sweet potatoes pancake (番薯饼)sold in the market, this recipe uses glutinous rice flour to soften the filling. In addition, condensed milk were added to sweeten and smoothen the paste.


For readers, you can always mix and match in between the crust and and fillings. More fillings will be lined up to give readers a choice..



Dough recipe adapted from: 萱妈的烘焙厨房: 豆沙烧饼

Servings : Prepared about 10 big sweet potatoes pancake



  • 400 grams of sweet potatoes (mashed)
  • 100 grams of glutinous rice flour
  • 4 tablespoons of condensed milk

For dough

  • 250 grams of plain flour
  • 60 grams of white sugar
  • 6 grams of instant yeast
  • 30 grams of vegetable shortening or cooking oil
  • 60 grams of lukewarm water




  • Steamed the sweet potatoes until soft. Transfer to a blender, blend until as find as possible. Add the condensed milk and glutinous rice flour . Blend until it form a pliable dough, Divide the filling into 10 equal pieces. Shape round and set aside.


  • In a mixing bowl, add all the dough ingredients. Knead until the dough is smooth. Transfer out and let it rest for about 15 minutes. Divide into 10 pieces.


  • Take a dough, shape round, flatten the dough, put a filling on top of the dough , seal the edges and shape round again. Put the ball in a 8 or 9 cm round shape cutter, press to get the even round shape. This step is optional, if you do not have the cutter, you can just use the palm to press down.


  • Let it proof until double in size. In a lightly greased non stick pan, pan fry until golden brown, Turn and pan fry another side until golden brown. Best served warm as a snack to go with Chinese tea.



  • The pancake is rather big  with a diameter of about 8 cm. You can also divide the dough into filling into 15 or 20 pieces to make a smaller pancake. Smaller pancake are easier to pan fry and get cook.

  • If you do not wish to pan fry, you can bake in the oven at 180 degree Celsius for about 8 minutes one side. Put another baking tray on top of the pancake while baking to ensure flat top pan cake.

  • During the pan frying, if both sides (top and bottom) are cooked but the sides are still sticky, you will need to pan fry the side slightly.



This is a simple and fast recipe and personally, I really love the pancake. Remember if you do not like the sweet potatoes fillings, you can always change to red bean paste.


Hope you like the post today. Cheers and have a nice day.




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