4 CUP American Rose Cake Flour
1 1/2 CUPS Water
1/2 cup cilantro (chopped)
1/2 cup green onions (chopped)
either vegetable oil or olive oil
Mix water & flour til sticky dough form. Flour work area & knead dough few minutes, place in bowl & cover. Let dough rest for 30mins.Flour work area & rolling pin. Divide dough into 4-5 equal piece. Take a piece & roll into pancake about 1/8" thick.
Spread oil on dough & sprinkle generously w/ garlic salt, cilantro and green onion. Roll dough like carpet. When you have cylinder, turn dough & roll in other direction (like snail) Squeeze dough a little to bind folds & roll it flat again.
Spread little oil on plate & put flattened dough onto plate. Spread more oil on top & cover with piece of plastic wrap. Oil top of wrap & put next on top & continue until finish all pancakes. Make sure all edge cover w/ plastic wrap otherwise harden.
Heat 1-2 tablespoons of oil over medium-high heat. Fry the chung yao beng on one side until browned (see picture below). Flip and continue on the other side until done (approx. 4 minutes on each side).
Remove the chung yao beng to a cutting board and sprinkle with more seasoning if needed. Using a paper towel, scrunch the finished chung yao beng to separate the layers and add texture to the pancake. Cut into pieces and serve hot.
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