Saturday, April 3, 2010

Chong Yao Beng (Spring Onion Pancake)

Crisp and crunch on the outside, firm and chewy on the inside, and completely permeated with the taste of scallions, chong yao beng are a delicious snack of just a few ingredients. And i LOVE spring onions. Essentially a fried unleavened flat bread filled with spring onions, they are easy to make, and the result is very satisfying! There's a few different ways to make these, but below is the simplest.

Ingredients (makes 4 pancakes)

  • 1 cup chopped spring onions
  • 1 1/2 cups plain flour
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp vegetable oil for frying
  • 1/2 cup boiling water


Combine the spring onions, flour and salt in a mixing bowl.
Add the egg and mix through.
Slowly add the boiling water, mixing through between additions.
Continue to add water until the dough has just come together; it should be very thick and a little clumpy.
Cover the bowl with cling film and transfer to the fridge for 20 minutes.
Separate the mixture into 4 balls.
On a floured surface, roll each ball into a long sausage.
Then roll the sausage into a snail shape.
Flatten the snail out with the palm of your hand until the pancake is 0.5-1cm thick across. Don't worry too much about evenness or shape.
Heat the oil to a medium-high heat in a  skillet.
Add the first spring onion pancake and cook the first side is golden. Then flip and repeat with the other side.
Transfer to a paper towel.
Repeat for remaining pancakes.
Enjoy hot.

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