Beijing Poria Pancakes
A classic imperial snack from old Beijing, made with poria and glutinous rice. Soft, sweet, and gently nourishing, it's both delicious and healthy.
Ingredients
5 items- Poria powder 100g
- Glutinous rice flour 50g
- Fine sugar 30g
- Water 150ml
- Vegetable oil as needed
Nutrition
Steps （6 steps）
In a bowl, combine 100g sifted poria powder, 50g glutinous rice flour, and 30g fine sugar. Stir with chopsticks for about 1 minute until well mixed.
Gradually add 150ml room temperature water while stirring continuously to form a smooth batter. Let rest for 10 minutes to allow flours to absorb water.
Place a non-stick pan over low heat. Use a paper towel to lightly grease the pan with vegetable oil.
Pour a ladle of batter into the pan and quickly tilt to spread into a thin round pancake (about 10cm). Cook over low heat until the surface sets and edges lift, about 2 minutes.
Carefully flip with a spatula and cook the other side for 30 seconds until light golden. Transfer to a cooling rack. Repeat with remaining batter to make about 10 pancakes.
To serve, spread red bean paste or crushed nuts between two pancakes for extra flavor. Store with parchment paper between layers.
Tips
1. The batter should be thin for delicate pancakes. 2. Always use low heat to avoid burning. 3. Fillings can be red bean paste, sesame sugar, or crushed walnuts.
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