Steamed Rice Pancakes with Milk

Baking and Desserts | Chinese cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

This amount of batter is enough for 10 pancakes.

Ingredients

Milk - 10 fl oz
Boiling water - 10 fl oz
Chocolate eggs - 2 pieces
Glutinous Rice Flour - 10 oz
Corn Starch - 1 tablespoon
Vanillin - a pinch
Sugar Substitute - to taste
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Whisk the eggs with the sugar substitute and vanillin until frothy. Pour in the milk and whisk.

Step 2

Mix the flour (200 g) with the cornstarch and baking powder. Sift the dry mixture into the milk mixture, thoroughly mixing with a mixer. If the batter is too runny, add the remaining approximately 50 g of flour.

Step 3

Pour in the boiling water and mix well.

Step 4

Add a tablespoon of olive oil, mix again, cover with a lid, and let it rest in a warm place for about 20 minutes.

Step 5

Cook in a non-stick pan without oil (I only greased it before the first pancake, absorbed the excess with a napkin, and then wiped the surface of the pan before each subsequent pancake).

Step 6

Stir the batter thoroughly each time before pouring it into the pan (I used a ladle, filled it about halfway, and evenly distributed it in the pan by tilting it in a circular motion).