Lotus Pancake 莲蓉窝饼

I use the leftover lotus paste from the mooncake making to make this Lotus pancake. This lotus pancake is usually serve at the end of a Chinese wedding dinner, a symbol of sweet ending.

Roll the lotus paste into rectangular

wrap into pastry

deep fry in oil

The outer layer is very crispy but i have to improve the rolling skill. I need to roll thinner next time as you can see the middle part of the pancake is quite thick

Lotus pancake
Recipe source: adapted from Flavours food magazine

Water dough

75g plain flour, sifted
10g custard powder, sifted
20g cold butter, diced
36ml water

Oil dough
50g plain flour
25g shortening
A pinch of salt

100g lotus paste
Oil for deep frying

To prepare water dough
1. Combine plain flour and custard powder, mixing well.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Add water and combine to form a soft dough
4. Cover with cling wrap and rest for 10mins in the refrigerator.

To prepare oil dough
1. Combine flour and shortening to form a soft dough.

To assemble
1. Place lotus paste in two plastic sheets.
2. With a rolling pin, flatten the paste into 8x20cm rectangle.
3. Chill in the refrigerator for easier handling.
4. Flatten water dough and wrap it around oil dough.
5. Cover and rest for 10mins.
6. Flatten dough and roll out on a lightly floured surface into a long rectangular shape. Roll it up like a Swiss roll.
7. Flatten the dough again into a rectangular and roll up again.
8. Cover and rest for 10mins in the refrigerator.
9. Roll the dough into rectangle 20x22cm.
10. Place the lotus paste on one side of the dough, leaving about 1cm around the edge.
11. Fold the pastry to cover the lotus paste and seal by pressing along the edges.
12. Deep fry in a frying pan until golden brown and crisp over low flame, turning over once.
13. Drain on paper towels and slice to serve.