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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…