steamed pancakes (
Chinese: 荷叶饼, 荷葉餅;
pinyin: héyè bǐng, literally lotus leaf pancakes)
or
"moo shu pancakes" (Chinese:
木须饼, pinyin: mù xū bǐng), "Mandarin pancakes", or báo bǐng (
薄饼, literally "thin pancakes")
In Pattaya, you could substitute tortillas sold at Foodland or Villa, but these are very unauthentic, as they are thicker and gummier than mu shu pancakes.
In Bangkok, I would go to Chinatown.
Or, make your own:
Ingredients : (makes about 40 pancakes)
4 cups
1 1/2 cups
1 tablespoon
Plain flour (all-purpose flour)
Boiling water
Sesame oil
Method :- Place the un-sifted flour in a mixing bowl.
- Make a well in the center and add the boiling water, stirring rapidly with a fork.
- Knead the dough well on a lightly floured surface until it is smooth and firm.
- Return the dough to the mixing bowl, cover and leave to stand for 1 hour.
- Knead the dough briefly on a lightly floured surface and roll into a sausage 4 cm in diameter.
- Pull it apart with your fingers to make about 40 equal sized pieces.
- Roll the pieces between your hands to make smooth balls, making sure that they are all the same size.
- Lightly oil the fingers and palms of your hands and flatten each ball until it is 5 mm thick.
- Brush the top with sesame oil.
- Place one piece of dough on top of another, oiled sides facing, and roll out into a pancake about 15 cm across.
- Heat the frying pan and brush the bottom with sesame oil.
- Add the paired pancakes to the skillet one at a time.
- Cook over a medium heat for 30 seconds, turn and cook the other side for 30 seconds.
- Pull the paired pancakes apart with your fingers to make two thin pancakes.
- Place them on a large piece of foil, one on top of the other, oiled side up.
- Wrap them in the foil and steam for 30 minutes.
- Serve as an accompaniment to Peking Duck.
- Any pancakes left over can be wrapped in foil and kept in the refrigerator for up to three days.
