Shanghai Pancake 上海锅饼 – Gluten Free Option

Serve 4

90g plain flour – sifted / White Wing Gluten Free Plain Flour
30g rice flour – sifted
1/2 tsp baking powder – sifted
1 tbsp caster sugar
2 eggs, beaten lightly
180ml water
1/4 tsp salt
4 tbsp oil for frying

5 tbsp Red bean or lotus paste

Batter: use a hand whisk and mix all the ingredients together until smooth. Strain

1. Spray a thin layer of oil on a 20cm non stick pan, heat up the pan on low heat
2. Pour 3 tbsp of batter into the pan, swirl to form into a thin layer of pancake
3. Repeat till all batter is use up (reserve 1/2 tbsp of batter)
4. Remove and spread a thin layer of filling, about 1/2 to 3/4 tbsp of filling (do not put too much filling as you want a thin crisp layer of pancake)
5. Brush sides with batter, fold into half and seal
6. Prick the pancake with tooth pick and press out the air on the pancake using your palm
7. Heat up 1 tbsp of oil, fry pancake until golden brown on both sides
8. Dish and drain on a piece of kitchen towel paper
9. Cut into pieces and serve hot


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