sDtYFbGcBD4

Instead of red bean, we opted for a kaya spin on the traditional Chinese pancake.

Chef Erica Yap’s Crispy Chinese Pancakes with Kaya
Serves 4, Medium

55g plain flour
45g rice flour
200ml water
A pinch of salt
1 tbsp vegetable oil
1 egg
Kaya, for spreading

    1. Combine plain flour, rice flour, water and salt together in a bowl and whisk ingredients together.
    2. Preheat pan over medium heat and brush with a layer of oil. Pour about 1 ladle of batter onto the pan and swirl around to form a thin disc. When the batter starts to cook and thicken, after about 1 min, flip it over and cook the other side for 2 mins. Set aside to cool. Repeat this step till you have 6 pancake crepes. Reserve 3 tbsp of batter for the next step.
    3. To assemble, spread some kaya on a pancake, then layer with another pancake. Use the reserved batter to seal the sides. Set aside and repeat until all the pancakes are used up.
    4. Heat some oil in a pan over medium heat. Slide in the pancakes and cook for 3 to 4 mins on each side until crispy. When cooked, drain excess oil on paper towels.
    5. Cut into desired portions and serve warm.

This post was created in partnership with Fong Yit Kaya.

Subscribe to our newsletter

stay in the know with the latest news in food and wine!



YOUR INFORMATION IS CONFIDENTIAL AND WILL NEVER BE SHARED WITH ANY THIRD PARTY