These sweet potato pancakes filled with sweet red bean paste are one of my favorite ways to enjoy sweet potato. The natural sweetness of the potato pairs perfectly with the smooth, textured red bean filling for a satisfying snack or dessert.
What do sweet potato pancakes with red bean filling taste like?
Warm, soft and slightly chewy, these pancakes have a lightly crisp exterior and a tender interior that holds a textured sweet red bean paste. The filling resembles mashed sweet beans and provides a pleasant contrast to the mild, naturally sweet potato dough. Because the dough relies on the sweet potato for sweetness, no additional sugar is needed, letting the red bean paste shine.
Ingredients
This simple recipe uses only three main ingredients (plus a little salt and oil):
- sweet potatoes
- glutinous rice flour
- sweetened red bean paste
Where to buy sweetened red bean paste
Sweetened red bean paste is commonly available at Japanese or other Asian grocery stores. If you don’t have a local Asian market, it can be purchased online. A popular option is canned Ogura-an paste, which works well for this and many other Japanese-style desserts like mochi. A single can goes a long way for multiple recipes.
Cooking the sweet potato
You can either boil or steam the sweet potato. Boiling is quick and easy and works well if you don’t mind a very soft texture. Steaming reduces flavor loss and can give a firmer texture, so choose the method you prefer. If boiling, cut the potato into 1-inch cubes so it cooks evenly and becomes easy to mash.
Mixing the dough
After cooking and draining the sweet potato, mash it thoroughly in a mixing bowl. Gradually add glutinous rice flour while stirring with a wooden spoon or masher to avoid a messy mixture. When most of the flour is incorporated, knead the mixture by hand until it forms a smooth, lump-free dough. The dough should be soft and pliable.
Assembling the sweet potato pancakes
Divide the dough into seven equal pieces (use a scale for precision if desired). Roll each piece into a ball, then flatten it into a round. Place about one tablespoon of sweetened red bean paste in the center, enclose the filling by pinching the dough edges together, then roll the filled ball between your palms to smooth it. Finally flatten it gently into a pancake shape, smoothing any cracks around the edges.
Similar recipes you will LOVE:
- sweet potato sesame balls with red bean filling
Watch my video tutorial below!
Sweet Potato Pancakes with Red Bean Filling
- Author: Jasmine and Tea
- Yield: 7 pancakes 1x
Ingredients
Scale
- ⅔ cup glutinous rice flour (85g)
- 1 sweet potato (350g)
- sweetened red bean paste
- salt for boiling water
- oil for shallow frying
Instructions
- Bring a large pot of water to a boil and add a pinch of salt.
- Peel the sweet potato and cut into 1-inch cubes. Add to boiling water and cook about 18 minutes, until soft and easily pierced with a fork. Drain and transfer to a mixing bowl.
- Mash the sweet potatoes, then gradually add the glutinous rice flour. Mix with a utensil, then knead with your hands until a soft, smooth dough forms.
- Divide the dough into seven pieces. Roll each into a ball, flatten into a round, place about 1 tablespoon of red bean paste in the center, enclose it, then gently flatten into a pancake.
- Heat a generous layer of oil in a pan over medium to medium-high heat. When the oil is hot, shallow-fry the pancakes until golden brown, about 3–4 minutes per side. Drain on paper towel, let cool slightly, and enjoy.