Sweet Potato New Year Pancakes 番薯年糕

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The Lunar New Year is the most important festival for Chinese people in China or other countries. 2017 is the Year of Rooster, begins on January 28. Happy New Year  新年快樂!

It is a long-standing Chinese tradition to make steamed new year cakes to celebrate the new year and bring in good fortunes for the whole year ahead. Although steamed taro cakes and turnip cakes are also considered new year cakes nowadays, the authentic new year cake is just a simple steamed cake made with brown sugar, glutinous rice flour and water. It has a very dense sticky texture and very little flavor. The host family normally serves it to the guests who come to visit during the Chinese new year holidays. Sadly not too many people enjoy eating this little treat. But who can refuse good luck?

Today I am making a totally new version of new year cakes, one that will wow the guests and everyone at home. Lynard and I absolutely enjoy this simple yet delicious new year dessert. The orange flavored sweet potato pancake tastes better than pie. It is certainly one of my favorite holiday treats. The lemon flavored sweet potato pancake tasted more like Dutch pancakes, fresh and flavorful, great for breakfast.

 

Sweet Potato New Year Pancakes (番薯年糕)

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Sweet Potato Pancakes Orange Flavor 香橙番薯年糕

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

This sweet potato pancake tastes better than pie, delicious and spongy.

Sweet Potato Pancakes Orange Flavor 香橙番薯年糕

1/2 cup glutinous rice flour (糯米粉, from Asian markets)
1/2 cup all-purpose flour, unbleached
1 cup mashed sweet potato  (cook in water until soft, smash)
1/4 cup granulated sugar, 1/4 cup regular brown sugar
4 large eggs, 1/4 teaspoon regular salt, 1/4 teaspoon ground cinnamon
1 cup regular whole milk (or lactose free)
3 tablespoons fresh orange juice, zest of 1 orange
1 1/2 tablespoons cold butter plus 1 tablespoon coconut oil

 

Place one 12-inch oven-safe nonstick pan (or two 8-inch pans) in the cool oven.
Preheat oven to 400 degrees. Cook time:  28 minutes until puffed and brown.

In a mixing bowl, use a whisk to whisk eggs and sugar first. Then add salt, milk, orange zest, orange juice and cinnamon, mix together. Add flours a little at a time, mix well, add mashed sweet potato, mix until creamy and combined. Make it ahead and let the batter rest for 1 hour or longer in the refrigerator. The pancake will have a softer, lighter texture without the raw flour taste. Take the batter out 10 minutes before baking.

Add cold butter and coconut oil to the heated pan. Use a spatula to distribute butter and oil evenly across the pan, up the sides, melted. Stir and pour the flour-egg mixture into the pan, start in the center then go around the pan. Bake until puffed and cooked through, with crispy edges and deep orange brown color, about 28 minutes (or 1-2 minutes longer), watch at the end. While it is still warm, dust with confectioners’ sugar. Cut into squares and serve immediately. This sweet potato pancake tastes better than pie, delicious and spongy, beautiful to serve on new years as dim sum or dessert.

 


All Rights Reserved © soupsahoy.wordpress.com

♦♦♦

Sweet Potato Pancakes Lemon Flavor 檸檬番薯年糕

Sweet Potato Pancakes Lemon Flavor 檸檬番薯年糕

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

This sweet potato pancake tastes better than pie, delicious and spongy.

Sweet Potato Pancakes Lemon Flavor 檸檬番薯年糕

1/2 cup glutinous rice flour (糯米粉, from Asian markets)
1/2 cup all-purpose flour, unbleached
1 cup mashed sweet potato  (cook in water until soft, smash)
1/4 cup plus 1 tablespoon granulated sugar, 1/4 cup regular brown sugar
4 large eggs, 1/4 teaspoon regular salt, 1/2 teaspoon pure vanilla extract
1 cup regular whole milk (or lactose free)
2 tablespoons fresh lemon juice, zest of 1 lemon
1 1/2 tablespoons cold butter plus 1 tablespoon coconut oil

 

Place one 12-inch oven-safe nonstick pan (or two 8-inch pans) in the cool oven.
Preheat oven to 400 degrees. Cook time:  28 minutes until puffed and brown.

In a mixing bowl, use a whisk to whisk eggs and sugar first. Then add salt, milk, lemon zest, lemon juice and vanilla extract, mix together. Add flours a little at a time, mix well, add mashed sweet potato, mix until creamy and combined. Make it ahead and let the batter rest for 1 hour or longer in the refrigerator. The pancake will have a softer, lighter texture without the raw flour taste. Take the batter out 10 minutes before baking.

Add cold butter and coconut oil to the heated pan. Use a spatula to distribute butter and oil evenly across the pan, up the sides, melted. Stir and pour the flour-egg mixture into the pan, start in the center then go around the pan. Bake until puffed and cooked through, with crispy edges and deep orange brown color, about 28 minutes (or 1-2 minutes longer), watch at the end. While it is still warm, dust with confectioners’ sugar. Cut into squares and serve immediately. This sweet potato pancake tastes delicious and spongy, wonderful for breakfast.

 


All Rights Reserved © soupsahoy.wordpress.com

 

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