Ingredients

  • Serves 4 people
  • 200 g plain flour

  • 20 g custard powder (substitute with 20 g cornstarch)

  • 4 tsp milk powder

  • 480 g sweet lotus paste

  • 2 eggs

  • 2 tbsp brown sugar

  • ⅛ tsp salt

  • 300 ml water

  • 4 tbsp vegetable oil

Chinese Sweet Lotus Pancake
Recipe Courtesy of
Asian Food Network

Chinese Sweet Lotus Pancake

Usually served at the end of Chinese wedding dinners to symbolise a “sweet ending”, these yummy pancakes are a treat!
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Make batter

    • In a mixing bowl, add flour, custard powder, milk powder, 2 tbsp brown sugar and 1 tsp salt. Mix well.
    • Slowly stir in 300 ml water, then crack and stir in 2 eggs. Set aside.


  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.
    Cook and fill crepes


  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.



Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 200 g plain flour

  • 20 g custard powder (substitute with 20 g cornstarch)

  • 4 tsp milk powder

  • 480 g sweet lotus paste

  • 2 eggs

  • 2 tbsp brown sugar

  • ⅛ tsp salt

  • 300 ml water

  • 4 tbsp vegetable oil

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