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Shanghai Pancake |
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| Batter |
· 90 g flour, sifted
· 30 g rice flour, sifted
· 1 tsp baking powder, sifted
· 1 tbsp castor sugar
· 2 eggs, beaten lightly
· 180 ml water
· 1 tsp salt
· 1-cup oil for frying
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| Filling |
·500g bean paste/lotus paste
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Method to COOK!
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| 1. |
Batter: mix all the ingredients together until smooth, strain. |
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| 2. |
Pour some batter into a non-stick pan, swirl to form into a pancake, remove and spread with filling, brush sides with batter, fold into half and seal, prick with a tooth-pick and press out air. |
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| 3. |
Heat up oil, fry pancakes until golden brown on sides, dish and drain, cut into pieces and serve hot. |
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