Steamed Rice Pancakes with Milk
Baking and Desserts • Chinese
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).
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