Desserts Recipes - Chinese Chestnut Pancakes Recipe

Ingredients

SERVES 4

• 150g/5oz plain flour (plus extra for dusting)

• 100ml/3 1/2fl oz boiling water

• 1/2 teaspoon vegetable oil

• 75g/3oz canned sweetened chestnut puree

• 1 tablespoon vegetable oil for frying

• Caster sugar for dusting

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Method:

1. To make the pancakes, sift the flour and then pour in the boiling water, stirring as you pour. Mix in the oil and knead the mixture into a dough.

2. Cover with a damp towel and leave to stand for 30 minutes. Knead the dough until smooth, then roll it out into a large sausage shape.

3. Cut into 8 pieces and roll each piece into a ball. Flatten each piece, then press with a rolling pin into a 15cm/6in pancake.

4. Heat an un-greased non-stick frying pan until hot, then reduce the heat to low and place the pancakes, one at a time, in the pan. Turn them when small brown spots appear on the underside.

5. Spread about 1 tablespoon of the chestnut puree over each pancake, then roll it up.

6. Heat the oil in a non-stick wok or frying pan. Add the rolls in batches and fry them briefly until golden brown, turning once. Dust with caster sugar and serve immediately.