Chinese Sweet Lotus Pancakes
Usually served at the end of Chinese wedding dinners to symbolise a “sweet ending”, these yummy pancakes are a treat!
Let's start cooking!
Step 1 - Make batter
- In a mixing bowl, add flour, custard powder, milk powder, 2 Tbsp brown sugar and â Tsp salt. Mix well.
- Slowly stir in 300 ml water, then crack and stir in 2 eggs. Set aside.
Step 2 - Cook and fill crepes
- In a non-stick pan on low heat, brush on a thin layer of oil. When hot, pour in 1 ladle of batter and swirl to form a thin crepe. Cook for 1 minute (or until dry), taking care not to overcook the crepe. Remove, set aside and repeat for remaining batter.
- Lay out one crepe on a flat surface, then spoon 80 g lotus paste in the center in a rough rectangular shape. Fold in the sides, then fold the bottom up, and layer the top over, like an envelope.
Step 3 - Fry pancakes
- In a separate pan on medium-high heat, heat 4 Tbsp vegetable oil. When hot, shallow-fry crepes 2 at a time, until golden brown. Drain on paper towels.
Goes great with Chinese tea for an afternoon snack.
There’s a red bean variant that’s more commonly found-this recipe is great for leftover lotus paste from mooncakes
Plate and serve!