Sweet Potato Red Bean Glutinous Pancakes

In a large mixing bowl, whisk together the eggs, sugar, salt, and melted butter until smooth. Sift in the glutinous rice flour and baking powder. Gradually add the milk while mixing until the batter reaches a smooth consistency. You may need to adjust the milk depending on the flour’s absorption. Cover the bowl with a lid or plastic wrap and let the batter rest for 30 minutes.

Peel and finely chop the sweet potato into small cubes. Place the chopped sweet potato in a microwave-safe bowl, add 1 tablespoon of water, and mix well. Microwave for 3 minutes until softened. Add 1 teaspoon of sugar to the cooked sweet potato and mix thoroughly.

Lightly oil a pan and wipe off any excess with a paper towel. Heat over medium-low. Stir the batter once more, then pour it into the pan to form a thick, pancake-like layer. Cover with a lid and cook for 10 minutes. Remove the lid and layer the toppings: Place two pieces of cooked sweet potato on top of the rice cake. Add 1 tablespoon of sweet red bean paste. Add another spoonful of sweet potato mixture. Optionally, sprinkle with sliced almonds for added texture. Cover the filling with two more sweet potato pieces and gently press down with a spoon. Continue to cook over medium-low heat until golden brown and fully cooked through.