Roasted Duck with Pan Cake [An Easy Way to Make Pan Cake]

Roasted Duck Roll

This is actually an old post dated 26 Dec 2006, repost it to update better photo and a newly discovered easy method to make very thin pan cake.
* * * * *
26 Dec 2006 I wrote....
It has been awhile since we last ate roasted duck with pan cake. I intended to buy Crispy Pei Pa Duck this evening since they do not sell Peking Duck, but it was sold out. So, had no choice but normal roasted duck.

Usually when we buy Pei Pa Duck it comes with some brown colour sauce. I asked the lady boss there what was the sauce, she told me it was Hoisin Sauce. They have different type of sauces to go with different type of meat. When we buy normal roasted duck it comes with another type of sauce tastes like plum sauce.
I bought a bottle of Hoisin sauce from Asian Supermarket the other day finally I can use it today. It tasted just like the sauce we had for Peking Duck in the restaurant. Thanks lady boss! The ingredients for this dish are pretty simple, what you see is what you need. So, I have included only the pan cake (same as spring roll wrapper) recipe.

Roasted Duck Roll

1 cup All Purpose Flour
1/2 cup Water
1/2 tsp Sugar
1/4 tsp Salt
1 tsp Cooking Oil

  1. Put all ingredients in a mixing bowl and mix well. Let rest for about an hour or so.
  2. Heat non-stick pan on low flame.
  3. Take a spoon full of batter and spread onto the non-stick pan to make a circle (d:10cm approx).
  4. Cook for 5-10 seconds, flip over and cook for another 5 seconds.

* * * * *

Same recipe, but an easy method for making pan cake. Pastry brush! Dip a wide pastry brush into the thick batter then spread (brush) onto heated pan. Brush two times if thicker pan cake is preferred. And best of all, you can make it into any shapes you like! (4 Mar 2011)

Comments :

3 comments to “Roasted Duck with Pan Cake [An Easy Way to Make Pan Cake]”
Sonia (Nasi Lemak Lover) said...

Thanks for sharing, looks good.

Anonymous said...

Is this the same recipe for making popiah skins?


Lydia said...


Yes, this recipe is for making popiah skin that my mom always uses for both fried and non-fried popiah.

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2018 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner