After washing the medium-sized sweet potatoes, I put them in the steamer and steamed them. And peel it off. You have to peel it off when it's hot. Even if it's a little hot, it's easy to take it off when it's hot!!!

Peel the skin and crush it with a spoon.

If you have a mashing tool, you can use it, but if you don't, you can use a spoon to mash it.

Put sugar or honey in here, please. Even if you don't add brown sugar, white sugar comes out yellowish if the sweet potato is pumpkin sweet potato. It would be better to add honey.

Season it with salt.

Add glutinous rice flour. That's how you get persistence and chewy taste. No flour. It has to be glutinous rice flour. Sweet potato pancake is best with glutinous rice powder~~~~~ Sweet potatoes tend to be indigestible, but this glutinous rice plays a role in helping digestion!!!

For a softer texture, add milk and adjust the concentration. To be honest, it's better to adjust the amount of milk by adding spoon and chopsticks while looking at the concentration of the dough.

This is how the dough is done. When you hold it with your hands, if you roll it in a circle so that it doesn't get wet, the dough concentration is good.

Add enough oil and heat it up. Start with very low heat. You have to start heating over low heat. This sweet potato glutinous rice pancake cooks quickly, so you have to start over low heat.

Roll the kuma glutinous rice dough into a circle and prepare it.

Press it lightly with your palm to flatten it into a circle.

Place pumpkin seeds on top of it as decoration. The shape becomes pretty, but the texture and savory taste are added when you eat it.

Place one at a time on a heated pan. Please cook Jeon on low heat when you make it. If the fire is fast, it can burn quickly. Turn the pan upside down as soon as it shakes. I'm going to flip it off.

Sweet potato glutinous rice pancake is done.