These sweet potato pancakes filled with sweet red bean paste are one of my favorite ways to enjoy the natural sweetness and creamy texture of sweet potatoes. They make a comforting snack or a light dessert, with a crisp exterior and a soft, chewy interior surrounding a smooth, mildly sweet bean filling.
What do sweet potato pancakes with red bean filling taste like?
The pancakes combine several pleasing contrasts: a lightly crisped outer surface, a tender, slightly chewy dough made from mashed sweet potato and glutinous rice flour, and a textured, sweet red bean paste at the center. The dough itself contains no added sugar, allowing the natural sweetness of the sweet potato to complement the red bean paste without becoming overly sweet. The result is a balanced, comforting bite that highlights the mild sweetness and earthy flavor of the sweet potato alongside the rich, beany sweetness of the filling.
Ingredients
This straightforward recipe requires only three main ingredients, plus a few pantry staples for cooking:
- sweet potatoes
- glutinous rice flour (also called sweet rice flour or mochiko)
- sweetened red bean paste (anko)
Where to buy sweetened red bean paste
Sweetened red bean paste, frequently labeled as anko or ogura-an, is commonly available at Japanese or other Asian grocery stores. If you don’t have a local Asian market, many brands are sold online from reputable retailers. Canned or jarred varieties are convenient and store well, so one container will often be enough for several recipes, including mochi and other Japanese desserts.
For this recipe, a smooth, moderately sweet paste works best. If you prefer a chunkier texture, you can choose a coarse or tsubu-an style paste with pieces of whole beans.
Cooking the sweet potato
You can prepare the sweet potato by boiling or steaming. Boiling is quick and simple: peel and cut the sweet potato into roughly 1-inch pieces and cook in salted boiling water until soft, about 15–20 minutes depending on size. Steaming is another good option if you want to preserve more flavor and reduce water absorption. Either method should leave you with soft pieces that mash smoothly; drain well before mashing to avoid excess moisture in the dough.
Mixing the dough
After draining, mash the sweet potato thoroughly with a spoon, fork, or masher until mostly smooth. Gradually add glutinous rice flour to the mashed sweet potato, mixing with a wooden spoon or spatula. Work the flour in slowly to avoid lumps and to reach the right consistency. When the mixture starts to come together, knead it gently with your hands until it forms a soft, pliable dough. The dough should be smooth and slightly sticky but manageable; if it feels too dry, a small splash of warm water can help, and if it’s too wet, add a bit more glutinous rice flour.
Assembling the sweet potato pancakes
Divide the dough into seven equal portions for even-sized pancakes. Roll each piece into a ball and then press or roll it flat into a small disc. Place about a tablespoon of sweet red bean paste in the center of each disc. Fold the edges over the filling and pinch to seal, then roll gently between your palms to shape a smooth ball. Flatten each filled ball into a 1/2-inch–thick pancake, smoothing any cracks at the edges so the filling stays enclosed while cooking.
Cooking the pancakes
Heat a shallow layer of oil in a frying pan over medium to medium-high heat. When the oil is hot but not smoking, add the pancakes in a single layer, leaving space between each. Cook for about 3–4 minutes per side until the surface is golden brown and slightly crisp. Adjust the heat as needed so the pancakes cook through without burning. Remove to a paper towel–lined plate to drain briefly, then let them cool slightly before serving — the filling will be hot.
Tips, variations and storage
A few tips to get the best result: use glutinous rice flour for the characteristic chewy texture; if your dough cracks when shaping, wet your fingers slightly to smooth edges; and cook over medium heat to ensure the inside warms through while the outside achieves a nice color.
Variations: try different fillings such as sweetened white bean paste for a milder flavor, or a small spoonful of chestnut paste for autumnal notes. For a slightly savory contrast, serve the pancakes with a light sprinkle of toasted sesame seeds or a smear of unsweetened tahini.
Storage: these pancakes are best eaten the day they are made but will keep for 1–2 days in the refrigerator in an airtight container. Reheat gently in a skillet over low heat to restore the crispness, or warm in a microwave briefly if you prefer a softer texture.
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
Ingredients
- ⅔ cup glutinous rice flour (85g)
- 1 medium sweet potato (about 350g)
- sweetened red bean paste (anko), about 7 tablespoons total
- 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 and cut the sweet potato into 1-inch cubes. Add to the boiling water and cook for about 15–20 minutes until tender when pierced with a fork. Drain well and transfer to a mixing bowl.
- Mash the sweet potatoes until mostly smooth. Gradually add the glutinous rice flour while stirring. When the mixture begins to hold together, knead briefly with your hands until it forms a soft, cohesive dough.
- Divide the dough into seven equal portions. Roll each portion into a ball, flatten into a small disc, and place about 1 tablespoon of red bean paste in the center. Fold and seal the edges, then shape into a smooth ball and gently flatten into a pancake.
- Heat a skillet over medium to medium-high heat and add a generous layer of oil for shallow frying. When the oil is hot, fry the pancakes in batches for about 3–4 minutes per side, until golden brown and crisp. Drain on paper towels, let cool slightly, and serve warm.