SHANGHAI pancakes, known in Chinese as wo bing, are delicate crepes filled with sweet pastes such as red bean or lotus, then deep-fried until golden crispy.
They are usually served at the end of Chinese banquet dinners alongside tong sui (dessert soup) as a sweet end to an evening of feasting.
I fondly recall one version, filled with lotus paste and caramelised almonds, from a restaurant now long closed.
It was my mother’s favourite filling – a balance of smooth lotus paste against the crunch of honeyed nuts.
When the restaurant closed, the recipe went with it, leaving only memories.
The only way to enjoy that version again is to attempt it at home, and fortunately, it is not too difficult to recreate.
The crepe batter calls for a little rice flour to encourage crispness, and a pinch of baking powder to ensure it forms airy layers when cooked.
The filling can be made in advance by roasting almonds and binding them in bubbling honey.
Then add the sweet almonds with the lotus paste when folding the crepe.
The final step of deep-frying the sealed pancakes until golden transforms the humble crepe into a banquet-worthy indulgence.
Two years ago, I made lotus paste from scratch for mooncakes and learned just how labour-intensive it was.
Thankfully, store-bought lotus paste is readily found in bakery supply shops around this time of year, a timely convenience as we approach Mid-Autumn Festival.
This year, the auspicious date is Oct 6 when families gather under the glow of the full moon.
Traditionally mooncakes take centre stage, but there is no reason not to expand the repertoire of festive sweets.
Serving Shanghai pancakes alongside mooncakes makes for a delightful spread, bridging banquet nostalgia with seasonal festivity.
Imagine enjoying these crispy treats outdoors under lantern light, with tea poured and the moon at its fullest, a moment where tradition, family and flavour all come together.
Wo bing (Shanghai pancakes)
Crepe batter
125g all-purpose flour
45g rice flour
½ tsp baking powder
¼ tsp salt
1 tbsp castor sugar
2 eggs
1¼ cups cold water
cooking oil for frying
Filling
250g lotus paste
100g roasted almonds
50g honey
Directions
Sift dry ingredients into mixing bowl. Whisk in eggs and cold water until smooth. Transfer to a jug and let rest for 30 minutes.
Roast almonds in a 150°C oven for 15 minutes until golden. Cool completely, then chop roughly.
Heat honey in a small pan until bubbling, stir in almonds to coat, then set aside to cool.
Heat a lightly oiled 20cm skillet over medium heat. Pour in just enough batter to swirl into a thin crepe.
Cook one to two minutes on each side until lightly golden, and set. Repeat with remaining batter, reserving about two tbsp for sealing.
Spread each crepe with a thin layer of lotus paste, leaving a 1cm rim.
Scatter two tbsp almond mixture over half the crepe. Brush rim with reserved batter, fold in half and press to seal.
Heat oil in a wok or deep pan to medium high.
Fry the pancakes in batches for one to two minutes per side until crisp and golden. Drain on a rack or paper towels.
Cool slightly before slicing into wedges. Serve warm with tea or tong sui.