圍村煎蕃薯餅Traditional fried sweet potato pancake

細個在鄉村長大，跟市區不一樣。有很多傳統習俗，特色活動同煮食。例如狗仔粉，盆菜，炆山豬肉，茶粿，過年的大煎堆。和這個十分十分懷念的煎蕃薯餅。皆因非常美味，軟軟糯糯，很有趣。大個了，不論煮幾多次，風味不及從前。多謝媽媽圍材朋友重温傳統做法。

材料:

糯米粉 200g
有機黄蕃薯 2個大，壓蓉後約2碗
乾葱頭 8粒
即食焗花生 1/3-半碗(微微壓碎)
幼蔗糖  2湯匙
五香粉 2茶匙
鹽 2茶匙
水 約150ml
油 1湯匙



1. 黄蕃薯煲腍，去皮並趁熱壓蓉

2. 乾葱頭拍扁，熱油，爆香乾葱頭，落少許鹽調味

3. 加入大半碗水(約150ml), 细火，蓋上煮5分鐘。乾葱頭連湯份量約150ml剩

5. 把熱蕃薯壓成蓉後加入乾葱頭, 攪拌後再加入五香粉，糖和1茶匙鹽

6. 分幾次落已篩糯米粉及乾葱頭水，搓揉至順滑後加1湯匙油再搓

7. 最後落花生 (稍壓細）

8. 取出一小球，略搓圓，用手掌壓扁再用木棍輕子輾平
9. 預熱煎pan, 落油，利用鑊剷剷起番薯餅置於pan中。细至中火煎至兩面金黄色。
10. 用鑊剷微微壓扁，煎至熟透，即由白色啞色轉為透明。
11. 分開放上架，在熱時不要叠起防黏着

軟軟糯糯，令人吃不停口。當年村中婆婆們煎的有一隻碟大。利用柴火，放上一隻超大鑊，同時煎很多塊。每户可分到十塊8塊。技術與心機不少

Tips:

1. 選用黄蕃薯較好，質地較綿密
2. 最好把花生在鑊上炒乾身後輾碎,
太大粒花生會弄穿蕃薯餅，稍壓細
3. 紅葱頭愈爆香，蕃薯餅愈好吃
4. 要用細至中火慢慢煎，糯米粉才會熟透至沒有粉味
5. 煎的過程或煎好後要分開蕃薯餅以免黏着一起
6. 微涼時要用保鮮纸分隔存放

Ingredients :
200g Glutinous rice flour
2 big yellow sweet potato (around 2 bowl after mashed
8 cloves of shallots (pressed )
1/3 or half bowl roasted peanut (unsalted )
2 tbsp cane sugar
 2 tsp ground five spice
2 tsp salt
Around 150ml water
1 tbsp cooking oil 

Method:
1. Steam the sweet potatoes, discard skin, mash with a fork when hot. 
2. Press or coarsely chop the shallots, heat oil, stir fry the shallots until fragrant,season with a bit salt . Pour 150ml water and bring to a boil with low heat for 5 mins. The soup with shallot is around 150ml left.
3. Add sugar, five spice, 1 tsp salt and the cooked shallot into mashed sweet potato, mix and knead with hand. Gradually add in flour and the soup to cook shallots. Knead the dough until smooth and fully mixed. Finally, add a tbsp oil, mix well.
4. Preheat a skillet,  get a small batch of dough to form a ball, gently press with palm and roll out with a rolling pin on a board.
5. Transfer the piece of dough in the skillet with a thin turning spatula.
6. Set medium heat, fry the pancake until lightly brown,  flip and continue.
7. Cool on a rack one by one, do not place on each other as sticky.
8. Finish the remaining.