Mandarin Pancakes 荷葉餅
The great thing about these easy to make sesame scented Mandarin Pancakes 荷葉餅 is that they are soft and flexible yet strong enough to hold both food and sauce without leaking. Make a bit of stir fry and, instead of cooking up rice, just use these flatbreads to wrap up your stir fry and there's your dinner!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup all purpose flour, 300g
- 3/4 cup boiling water
- 1/4 cup cold water
- 1 tbsp sesame oil
Instructions
- 1
Add in boiling water to flour and use wood spoon to immediately mix until thoroughly combined. It will be crumb like. Add cold water and mix until the dough comes together. Cover and let rest for 10 mins. Knead dough until smooth and then cover and let rest for another 10 mins.
- 2
Divide dough into 20 equal pieces and roll into balls. Cover with cloth. Take out two dough rounds. Press on working surface to check if dough is sticks. If yes then sprinkle a bit of flour. If dough doesn't stick then don't sprinkle flour. Roll out to 4 inch pancake.
- 3
Add 3 drops sesame oil to one of the mandarin pancakes and spread all over top side. Place other mandarin pancake over so sesame oil is between the two flatbreads and then further roll out the flatbread to 6 inch diameter circle.
- 4
Repeat for all dough balls. Place the rolled out pancakes separately as they will stick to each other if stacked and cover with cloth.
- 5
Slap doubled up flatbread on medium hot pan and let cook around 20-30 secs until bottom side turns white and browned spots appear. While cooking use fingers to twirl pancakes to help them heat evenly. Flip and repeat. Remove from heat and place under folded kitchen towel to keep warm and to steam. Repeat for all pancakes.
- 6
Uncover the stack of cooked mandarin pancakes and flip over. Take first one cooked and peel apart into two pancakes. Fold each pancake in half and then in half again. Place under cloth to keep warm. Repeat for all mandarin pancakes. Your pancakes are ready to wrap up some lunch-dinner!!
- 7
Store wrapped in fridge for 2 days or in freezer for several months. Reheat by steaming for 30 secs from the fridge or 5 mins from the freezer.