There are many dim-sum that are no longer served in most tea houses or dim-sum houses. This crepe roll is one of those I like but isn’t popular recently. However it’s not difficult to recreate at home.
Like crepe, this roll can be made sweet or savoury. I prefer the sweet type with crunchy peanut filling. Unlike crepe which is made of wheat flour, Cantonese crepe roll is made of rice flour. Cantonese mainly rely on rice, rather than wheat, which is the key grain of Northern regions.
The filling should be crunchy, usually made of crushed peanuts, coconut floss, toasted sesame seeds and sugar. But for a home version, I like to mix and match any nuts I have.
This crepe roll can be served as breakfast or teatime dessert. It takes not much time preparing and if I make it for breakfast, I would crush and blend the filling the evening before. When serve hot, the rolls are crispy outside, chewy and soft inside, with crunchy filling, what a perfect contrast!
Ingredients – serve 2
Glutinous rice flour, 1 cup;
Rice flour, 1/2 cup;
All-purpose wheat flour, 3tbsp;
Room-temperature water, 1 1/2 cups;
Sugar, salt and oil without significant flavour;
Peanuts or any crunchy nuts you have, but better not salt flavoured;
Coconut floss and toasted sesame seeds;
Pork floss, optional.