If you reject roti prata or roti canai for health reasons, this recipe is not for you. Stop here! For the benefits of my non Singaporean and Malaysian readers, roti canai or roti prata (印度煎饼） is a type of Indian bread with many layers of flaky skin..
If you like roti prata or roti canai, then you can consider preparing this traditional Chinese cake ….
The reason I am saying this is because the dough preparation are very similar to roti canai or prata.. Don’t be shocked by the oil required. What amazed me is that this technique of crispy crust preparation is used in both Indian and Chinese traditional cakes.. Is it not all worldwide cuisines are inter related?
There are a few reasons that I am trying out this shredded radish pancake that is popular in Southern parts of China including Hong Kong and Taiwan. However, obviously , it was not common here as most of time, jicama or yam bean is used instead radish.. Since I have never blog any shredded radish type of cuisines, I thought I might introduce this cake to the readers here..
This is a very nice cake and the crust resemble the roti prata .. it is supposed to be slightly crispy. As for the filling, besides radish, you can add in anything to you like like baby shrimps etc..
WHAT IS REQUIRED
Recipe adapted from: 萝卜丝饼
Servings: about 10 shredded radish pancake
- 200 grams of bread flour or high protein flour
- 30 grams of hot water
- 80 grams of cold water
- Some oil for soaking
- 300-350 grams of radish
- 50-100 grams of minced meat
- 50 grams of carrot
- Few sprigs of spring onion or Chinese celery
- Few mushrooms
- Pinches of salt
- Dashes of white pepper
- Sugar to taste
STEPS OF PREPARATION
- In a bowl, put the flour, make a well in the centre. Pour in the hot water, use a pair of chopstick to stir it until crumble is formed. Add in cold water gradually and knead the dough until smooth. I have used hand to knead and it took me about 8 minutes for such small dough. Wrap the dough in the clingy wrap and let it rest at room temperature for about 1/2 hour.
- After 1/2 hour, take away the clingy wrap. You will see that the dough is much smoother and shall not stick to your hand as the gluten has been formed. Divide the dough into 1o equal dough and get ready a bowl with some cooking oil.
- Take one dough, shape round, lightly flatten it and pull it thin. Let the dough submerge in the cooking oil. Perform the same for the other 9 dough. This is called second resting and let it rest for at least another 1/2 hour before proceeding to the wrapping.
- The dough can be prepared well in advanced. Overnight preparation is also acceptable. The longer the resting, the better it is.
- While the dough is resting, chopped the spring onion or Chinese celery, cut the mushroom into small pieces and shred the carrots and radish.
- In a frying pan, put two tablespoons of oil, add the mushroom and minced meat. Stir fried until fragrant and add the radishes. OFF THE HEAT, add sugar, salt and white pepper. Stir until well mixed. Transfer the filling to a sift and use a tablespoon to press out all the juices secreted. Let it cool completely before divide into 10 portion and wrapping.
- Take a dough, drip away excess oil, use a roller pin to roll in a rectangular shape with about 4 cm width and roll it as long as possible. Take a portion of the filling, place at one end, wrap the filling and start rolling along the rectangular shape and tuck the end as the bottom. The dough shall be very elastic and you can easily pull to wrap into your desired shape. Shape round and pressed down lightly.
- Transfer the dough to the flat frying pan (non stick preferred).. Pan fry under medium to low heat until both sides are crispy. You can use a leveller to lightly press down the dough. Best served when immediately prepared.
This recipe shall be classified under traditional breakfast recipes series. It is rather refreshing to use radish as the fillings. What is more amazing is the crispy skin that is not common in the traditional cakes over here.. I hope readers will give it a try and see if this suits your taste bud.
Hope you like the post today. Cheers and have a nice day.
- For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
- You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
- If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
6 thoughts on “Chinese Shredded Radish Pancake (白萝卜丝煎饼）”
It is so nice to have someone like you to share your knowledge and recipes to others. Thank you for being so selfless so others can enjoy .
Thanks for you kind words
Can I bake it instead of pan fry it?
Chances are there. You can try possibly at 180 degree Celsius. Keep an eye on it
I would to try, very yummy. Thank you for the recipes!
Do try and let me know