Crispy Purple & Orange Sweet Potato Puff Squares

Ingredients:

• Hand-grasped puff pastry pancakes – 3 pieces

• Purple sweet potato – 1 large (about 200g)

• Orange sweet potato – 1 large (about 200g)

• Sugar – 2 tbsp (adjust to taste)

• Egg yolk – 1

• Black sesame seeds – for topping

Instructions:

1. Steam & Mash Potatoes
   Peel and steam both purple and orange sweet potatoes separately until soft. Mash each type in separate bowls and mix in 1 tablespoon of sugar per bowl while still warm. Set aside to cool.

2. Layer the Puff Pancakes
   Place 1 piece of hand-pulled puff pancake on a flat surface. Spread a thin, even layer of orange sweet potato puree across the entire surface.

3. Add Purple Layer
   Place a second puff pancake on top. Spread a layer of purple sweet potato puree evenly.

4. Top Layer
   Place the third pancake on top. Spread another layer of orange sweet potato puree to form a vibrant orange-purple-orange color pattern.

5. Trim and Slice
   Trim the edges for neatness. Cut the layered puff into evenly sized square pieces.

6. Egg Wash & Garnish
   Brush the top of each square with egg yolk. Sprinkle a few black sesame seeds over each.

7. Air Fry to Perfection
   Preheat the air fryer to 180°C (356°F). Place the pieces inside, leaving space between each. Air fry for about 12 minutes, flipping halfway through until the surface is golden and crisp.

8. Serve
   Let cool slightly before serving. Enjoy warm for the best flaky texture

9. 

10. Make Hand-Grasped Pancake (手抓饼) at home:

    Ingredients

    • 2 cups (250g) all-purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup (180ml) hot water
    • 2 tablespoons vegetable oil (plus extra for cooking)
    • 1/4 cup chopped scallions (optional)
    • 2 tablespoons softened butter or lard (for layering)

    Instructions

    1. Make the Dough:

    • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
    • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
    • Cover the dough with a damp cloth and let it rest for 30 minutes.

    2. Prepare the Layers:

    • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
    • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

    3. Create the Layers:

    • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
    • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

    4. Cook the Pancakes:

    • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
    • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
    • Repeat with the remaining pancakes, adding more oil as needed.

    5. Serve:

    • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
    • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

    • Premade Pancake dough:

    • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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