• The recipe I have from here, but I'm halving it below to make 8 pieces. I think there can be slightly more filling, so I've upped that part by 20%.
• Filling: 48 白玉粉, 54 sugar, 108 water. Let sit in pot for some 10', then cook while stirring for about 5' until it's thickened and has lost the raw rice taste. Scoop into starch-dusted 流し器, spread so that it reaches all corners and freeze for about 1 hour before cutting it into 8 strips.
• Dough:
  • 1 egg
  • 55 sugar
  • ½ tsp. each honey and 味醂
  • ⅛ tsp. baking soda
  • 60 cake flour (I used Zopfmehl and it worked great)
  • 65 water (the original recipe uses half as much, but I think this is better)
  • Mix egg and sugar and sweeteners, sift cake flour into it. Activate baking powder in some of the water, and keep the rest to add in later. Rest for 30' at room temperature covered in a moist cloth, then mix and add remaining water.
• Cooking:
  • Measure out how much is 22 gr of the dough. Keep this in mind.
  • My Migros teflon pan needs oiling only once, but for other pans, it's good to have an oiled cloth and a dry one to keep the pan well oiled during cooking.
  • Heat oil, then cool pan a few seconds on a moist cloth. Then continue on medium heat (on our stove, about 4.5).
  • Add dough, make an oval shape about 14 cm long. Add the lid, start a timer for 60''. Flip after that, cook for 5 seconds, then put on plate (if I use a cake tray, it leaves marks on the skin, so a baking sheet is probably good.
  • Adjust temperature and re-oil pan if the pancake was sticking.
  • While the next pancake is cooking, add a strip of 求肥 and pinch the fish together. This requires some serious pinching.
• Brandy them! (🎥 see here)

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