Ying's ideas of easy Chinese home-cooking

Cantonese Sweet Crepe Roll

甜薄撑

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.

How to do –
1. Let’s make the batter, like crepe, this pancake should be thin, so the batter is thick but runny. Mix 1 cup of glutinous rice flour, half cup of rice flour, 3tbsp of wheat flour, 1tbsp of sugar and a tiny nip of salt. The crepe wouldn’t be too sticky with a little wheat flour. Add in 1 1/2 cups of water in room temperature. Mix well till the batter is smooth and not too thick. Batter set aside and let it rest;

2. Let’s see what I have in my jars. I have coconut flavoured peanuts, walnuts, cinnamon macadamia, toasted sesame seeds, coconut floss, pork floss, and golden sugar. Crush the nuts roughly with food processor, then blend in other ingredients. Taste before adding sugar at last;

3. Now make the crepes. I would suggest using a non-stick pan. In medium-high heat, spray a little oil on hot pan, spoon a large spoon of batter in pan, lift the pan and let the batter run round, when the upper side is set, usually takes about half a minute, flip to other side. The batter is white so the crepe wouldn’t be too golden, light golden is good enough;

4. It only takes a few minutes to make the crepes. Place one sheet on a cutting board, sprinkle some filling on top, and roll. It’s made of rice flour so it’s easy to roll and seal. Then cut into big bite size.

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