|

Ingredients for malt pancakes. [Photo/cnjxol.com]

Malt pancakes are a traditional delicacy eaten during spring by residents of Jiangsu and Zhejiang provinces. The best time to eat it is before Tomb-Sweeping Day, which falls on April 5 this year, as the wild grass used to make it is the tenderest and most juicy at this time.

Ingredients: Glutinous rice flour, non-glutinous rice flour, malt flour, sweetened bean paste, diced waltnuts, diced candied white gourd, toothed burclover, and wormwood, a traditional Chinese herbal medicine used as a coloring agent in cooking.

Seasonings: White sugar, oil, water

Ingredients for malt pancakes. [Photo/cnjxol.com]

Preparation:

First, make the filling for the pancake by mixing diced walnuts and candied white gourd with sweetened bean paste.

Second, boil toothed burclover in water for three minutes to remove the acrid odor.

Third, mix glutinous rice flour, non-glutinous rice flour, malt flour, and wormwood with boiling water and knead them into dough until the dough becomes a bit sticky.

Fourth, cut the dough into smaller pieces, stuff each with filling, and then steam them for about 15 minutes.

Fifth, press the steamed dough flat and fry them in oil until they become a little brown on the outside.

Malt pancakes. [Photo/cnjxol.com]