Thursday, December 11, 2008

Scallion Pancake

I have not made 'roti canai' since i was able to get the frozen ones from the asian stores. They come in plain and with scallions but i found that making the scallion ones with this recipe is so easy and tasted better. These pancakes freeze well, so when there are scallions in abundance, make some and when you feel like having a pancake, just remove from freezer and throw one on to a hot pan. Please do watch this video to have clearer view on how to make these pancake - Scallion Pancake I, Scallion Pancake II and Scallion Pancake III

3 cups unbleached all-purpose flour
1 cup hot water
1/2 cup room temperature water
Shortening for spreading
Scallions - cut fine
Salt to taste

Put 3 cups of flour in a big mixing bowl, make a well in the center and pour 1 cup hot water into it.
Using a wooden spoon or a chinese rolling pin, stir to mix and add in the room temperature water a little at a time, until no more loose flour is visible and a dough is formed.
Cover dough with a damp towel and leave to rest for 20 minutes.
After 20 minutes, knead dough until smooth and elastic. Leave dough covered to rest again for another 30 minutes.
After resting, flour the pastry board and roll out the dough as thinly as possible.
Spread softened shortening onto the rolled dough and sprinkle generously with salt, then the scallions.
Roll the dough up into a swiss roll.
Using your palm as a guide, pinch off a piece of rolled dough, the size of your palm and then pinch the ends to seal. Place one end on your palm, and press down the other end to make a disk. Line this disk to rest and proceed with the next piece. you should have 10 pieces or more if your palm is smaller.
Take the first disk and roll it to a very thin circle. If the dough is resisting, leave this to rest and continue with the next one and so forth. (pancake can be frozen for later serving)
Heat a frying pan with a little oil on medium high heat. Drop a piece of pancake in and as soon as the pancake gets set, flip it over. Fry until it is golden brown.
When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin. This will break up the pancake and makes it flaky.
Serve hot.
you could divide down into 10 portions and roll 1 portion at a time, spread with shortening, salt and scallions.
Roll up like a swiss roll, then coil it up and tuck the ends in. Rest, then roll into thin circle.(pancakes can be frozen for later serving)
Fry as above



Chuah said...

What is a Chinese rolling pin?

lilyng said...


the rolling pin is about 10 inches in length and 3/4 inch wide.

Little Corner of Mine said...

Looks good, crispy.

Roana said...

Hmm these are my favorite!
I like to make it with a bit of sesame oil instead of shortening. Also sometimes I add finely chopped "ha mai" --the little dried shrimps.
Thanks for posting ... I will try shortening next time.

Asianmommy said...

Yum--that looks great!

Anonymous said...

Thanks for sharing this recipe. I will definitely try to make it. Is scallion 'chong' in cantonese?

lilyng said...


scallion = spring onions = choong(cantonese)= chang (hokkien)

Doreen said...

Hi Lily,

Can you clarify this for me?

"When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin."

lilyng said...


the action for this statement is to fluff up the pancake. you could use your hands to fluff but the pancake can be very hot. you do not have to use a rolling pin specifically, use anything, a ladle or such.

Rebecca Lee said...

蔥油餅 is a common in Taiwan. I love to make it and used cooking oil or lard. Rub in some lard or oil onto the dough and cover it and let it rest. More oil or lard when roll out as the more oil will make more layers/ flaky. Total I used only 3 Tablespoon of oil or lard for 3 cups of flour.

Related Posts Plugin for WordPress, Blogger...