Skip to main content
logo
Food Advertising by

Spring Onion Pancake ~ 葱油饼


I enjoy eating spring onion pancakes at the dim sum restaurant and also have a liking for Korean spring onion pancakes as well.  These pancakes are flaky and crispy and best eaten immediately.  Other than eating it on its on,  I reckon it will pair well with some curry just like our local roti canai.  If your hands can withstand heat, you can scrunch the pancake with your palms to make it more flaky just like how the roti canai guy does it before serving the roti :)










Spring Onion Pancake  ~   葱油饼

Ingredients

  • 300 gm plain flour
  • 1/2 cups boiling water
  • 1/4 cup room temperature water
  • 2 to 3 stalks spring onions
  • Sesame oil
  • Salt
  • Cooking oil
Method
  1. Sift the flour into a mixing bowl, slowly add in boiling water and stir with a wooden stick (I use the handle of the wooden spoon), then slowly add in the room temperature water little by little. Mix well.  Knead till smooth and not sticky.  (You may require less water or more flour if the dough is too wet to handle).   Cover with cling wrap and let rest for 30 mins.  OR can leave it overnight, in the refrigerator.  I left it overnight.
  2. Wash the spring onions, pat dry before chopping them up.
  3. Knead the dough lightly and divide into 2 pieces.  Roll out each piece and cut into 4 pieces.
  4. Roll out a ball of dough into a thin pancake, brush with some sesame oil, sprinkle on some salt and sprinkle on the chopped onions.
  5. Roll up like a swiss roll, close up both ends, then pull the roll to make it a bit elongated and then roll up like a snail, tuck in the end.  Let rest for 15 mins,, cover with a damp cloth.  Repeat with the rest of the dough.  (While waiting, keep those balls of dough covered to prevent them from drying). 
  6. Take a 'snail' ball of dough, flatten a bit with your palm and gently roll it out thinly.  
  7. Heat up a non-stick pan with some oil and pan fry the pancake, about 4 mins. on each side till brown.  Press on the centre to ensure that it's cooked.
  8. Scrunch up the pancake with a pair of chopsticks before lifting it out onto a serving plate.
  9. Serve immediately.
  10. Yield :  8 pieces
Note:   The pancakes can be rolled out and kept in between plastic wrap in the fridge and pan fry when needed.



Comments

  1. A childhood favourite! Wish I could grab one off the screen.

    ReplyDelete
    Replies
    1. I suppose you'll have to make some for yourself now :)

      Delete
  2. They looks so good! I need to try them!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.