SHANGHAI PANCAKE

Shanghai Pancake

was once very popular. 

It was usually served together with a sweet cold dessert 

at the end of a heavy 8 course dinner in a Chinese restaurant.

This recipe is adapted from dingoozatfood.blogspot.com 

(A) sift together 

90g All Purpose Flour

30g Rice Flour

1/2 tsp Baking Powder

2 tsp Sugar 

1/4 tsp Salt

(B) Combine

1 large Egg

230g Water

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250g red bean paste or lotus bean paste.

Cooking Oil

Method

1. Add B to A, mix well and strain through a sieve
2. Lightly oil a non stick frying pan
3. Heat up the pan. 
4. Pour 1 ladle batter into the pan, swirl to form a thin pancake 
5. Once set, remove from pan and spread filling onto the pancake (do not press in the filling)
6. Fold into rectangle by folding in the 4 sides, Brush some batter on the sides to secure the edges
7. Heat some oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve