Sticky Rice Purple Yam Pancake

This version of purple yam pancakes or glutinous rice cake is similar to Buchi. However, I made the purple yam filling from scratch for this recipe, which can be quickly done at home.

These purple yam pancakes are chewy and crisp outside after being pan-fried. Just perfect as an afternoon healthy snack or for breakfast.

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You will need:

• 4 tbsp ube halaya
• 140 g glutinous rice flour
• 1 tbsp sugar (optional)
• 9 to 9 1/2 tbsp hot water
• 3 tbsp sesame seeds
• cooking oil for frying

Procedure (video):

1. Sprinkle some sesame seeds on a plate. Then, divide your purple yam or ube halaya into 4 small balls.
2. Place glutinous rice flour in a bowl and slowly pour (gradually) hot water. Mix the mixture. Add a little more water if the dough is too dry and knead to smooth and pliable. Divide the dough into 4 pieces, and each dough should weigh approx. 45 to 50 grams.
3. Wrap the dough with purple yam or ube halaya inside and roll it into a round ball. Gently flatten each ball with your palm to a round disc. Coat and gently press both sides with sesame seeds.
4. Pan-fry the sticky rice pancakes with oil under medium-low heat on both sides for about 3 to 5 minutes or until slightly brown. Enjoy!