1. Cut sweet potatoes into thick slices and steam them in a steamer
2. When steaming sweet potatoes, prepare them for inset, soften the butter and mix the flour
3. Knead into small particles
4. Add 2 tablespoons of sugar osmanthus and mix well
5. Add crystallized honey
6. Crumpled up
7. Peel the steamed sweet potatoes and mash them into puree
8. Add glutinous rice flour, add a little bit
9. Knead into a moderately firm dough
10. Divide the dough and inset into ten portions
11. Take a piece of dough, flatten it, and pack it into stuffing
12. Sealed
13. Press flat and stick with white sesame seeds
14. Heat the pan, brush with a thin layer of oil, and add the dough
15. Fry it on one side until golden brown and then turn it over. Fry both sides until golden brown.
Tips:Add a little bit when adding glutinous rice flour. I didn’t add water. I also added a lot of glutinous rice flour. The dough is a little bit dry, so it’s easier to wrap and the pancakes won’t be too soft and not shaped.
