Crispy Chi­nese Pan­cakes with Kaya

Serves 4 MEDIUM

Wine & Dine Cookbook - - FONG YIT KAYA X COOKBOOK -

In­stead of red bean, we opted for a kaya spin on the tra­di­tional Chi­nese pan­cake.

55g plain flour

45g rice flour 200ml water

A pinch of salt

1 tbsp veg­etable oil

1 egg

Kaya, for spread­ing

1. Com­bine plain flour, rice flour, water and salt to­gether in a bowl and whisk in­gre­di­ents to­gether.

2. Pre­heat pan over medium heat and brush with a layer of oil. Pour about 1 la­dle of bat­ter onto the pan and swirl around to form a thin disc. When the bat­ter starts to cook and thicken, af­ter about 1 min, flip it over and cook the other side for 2 mins. Set aside to cool. Re­peat this step till you have 6 pan­cake crepes. Re­serve 3 tbsp of bat­ter for the next step.

3. To as­sem­ble, spread some kaya on a pan­cake, then layer with an­other pan­cake. Use the re­served bat­ter to seal the sides. Set aside and re­peat un­til all the pan­cakes are used up.

4. Heat some oil in a pan over medium heat. Slide in the pan­cakes and cook for 3 to 4 mins on each side un­til crispy. When cooked, drain ex­cess oil on pa­per tow­els.

5. Cut into de­sired por­tions and serve warm.

Crispy Chi­nese Pan­cake

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