Custard rice pancakes with milk
10 servings
80 minutes
Milk-based rice pancakes are a delicate treat from Chinese cuisine, characterized by their airy texture and subtle vanilla aroma. This recipe traces back to traditional Chinese methods of rice baking, where rice flour gives the dish a unique lightness. The pancakes turn out thin and elastic due to the combination of milk, boiling water, and starch, making them ideal for wrapping fillings or serving with honey and fruits. They have a soft, slightly sweet flavor that harmonizes well with various toppings. The absence of oil during frying makes them less greasy while preserving the natural taste of the ingredients. These pancakes are perfect for both a morning breakfast and an exquisite dessert, bringing hints of Eastern culinary tradition to your table.
1
Beat the eggs with a sugar substitute and vanillin until frothy. Pour in the milk and beat.
- Chicken egg: 2 pieces
- Sugar substitute: to taste
- Vanillin: pinch
- Milk: 300 ml
2
Mix 200 g of flour with starch and baking powder. Sift the dry mixture into the milk mixture and mix thoroughly with a mixer; if the dough is too runny, add the remaining 50 g of flour.
- Rice flour: 250 g
- Cornstarch: 1 tablespoon
3
Pour in boiling water and mix well
- Boiling water: 300 ml
4
Add a tablespoon of olive oil, stir again, cover with a lid, and let it sit in a warm place for 20 minutes.
- Olive oil: 1 tablespoon
5
Fry in a non-stick pan without oil (only greased before the first pancake, absorbed the excess with a napkin, and then wiped the pan surface before each subsequent pancake).
6
Mix the batter thoroughly each time before pouring it into the pan (I used a ladle, filled it about halfway, and evenly spread it in the pan by tilting it around).