Steps

1. Cut the sweet potato (30g) for the topping into 1cm cubes, skin on, and soak in water for about 5 minutes.
   🕒 00:33
2. Peel and cut the sweet potato (30g) for the batter into 1cm cubes.
   🕒 00:43
3. Drain the soaked sweet potato for the topping. In a heatproof container, combine 1/2 tsp granulated sugar and 1/2 tsp water, mix, cover with plastic wrap, and microwave at 600W for 1 minute 15 seconds. Once tender, coat with the sugar.
   🕒 00:57
4. Thoroughly drain the sweet potato for the batter. Place in a heatproof container, cover with plastic wrap, and microwave at 600W for 1 minute 15 seconds.
   🕒 01:18
5. Mash the softened sweet potato with a fork. Add 15ml milk and continue mashing until it forms a paste.
   🕒 01:30
6. Separate the 1 egg into yolk and white. Add the yolk to the sweet potato paste and place the egg white in the freezer to make it easier to whip.
   🕒 01:49
7. Mix the sweet potato paste and egg yolk well with a spatula.
   🕒 02:04
8. Add 15g pancake mix and mix until no dry powder remains.
   🕒 02:09
9. Gradually add 10g granulated sugar to the chilled egg white while whipping with a whisk until stiff peaks form. [Key Tip] Properly whipping the egg whites will result in a fluffy and airy texture.
   🕒 02:21
10. Heat 10g butter in a frying pan over low heat. [Key Tip] Start warming the frying pan before you begin mixing the meringue.
    🕒 02:36
11. Add 1/3 of the whipped meringue to the sweet potato batter and mix well.
    🕒 02:45
12. Add the remaining meringue to the sweet potato batter and gently fold it in from the bottom, being careful not to deflate it.
    🕒 02:53
13. Pour the batter into the heated frying pan in a circular motion, stacking it high. [Key Tip] Stacking the batter like a mound will create a thicker pancake.
    🕒 03:11
14. Add 1/2 tsp water to the side of the frying pan, cover with a lid, and steam for 5 minutes.
    🕒 03:29
15. After steaming for 5 minutes, carefully flip the pancake using a spatula.
    🕒 03:48
16. Cover with a lid and steam for another 5 minutes.
    🕒 04:01
17. While the pancake is cooking, whip 50ml heavy cream with 5g granulated sugar until it forms soft peaks.
    🕒 04:07
18. Once the pancake is cooked through, turn off the heat and transfer it to a plate.
    🕒 04:20
19. Place the whipped cream in the center of the pancake.
    🕒 04:35
20. Scatter the heated sweet potato topping over the pancake.
    🕒 04:41
21. Finish by sprinkling a pinch of black sesame seeds over the top. Enjoy!
    🕒 04:52