Photograph of the finished Jianbing

China · Bánh tráng bột đậu xanh Sơn Đông Jianbing

Jianbing

35 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Peeled mung beans Peeled mung beans 9.9 oz
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sesame rice crackers Sesame rice crackers 4
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Chilli sauce Chilli sauce 1.4 oz
  • Photograph of Oil Oil ⅓ cup

Method

  1. 1 Soak mung beans for 4 hours, then blend them with 250 ml of water to make a thin paste and strain through a sieve.
  2. 2 Mix the cornstarch into the batter; the mixture should flow smoothly and be thick and not crispy.
  3. 3 Heat a flat pan, pour a ladleful of paste over it, and use a spatula to spread it into a thin, 2 mm thick layer.
  4. 4 Crack the egg onto the pancake and spread it out immediately, sprinkle with chopped scallions and cilantro, then press to seal.
  5. 5 Flip the pancake, spread with black bean sauce and chili sauce, place a sesame rice cracker in the middle, and fold it in four—the crispy rice cracker is an indispensable part of Shandong jianbing.

With an appliance

  • Oven 36 min

    Instead of crisping the rice paper in step 5: place the sesame rice paper on the middle rack of the 180-degree oven for 4 minutes, rotate the tray after 2 minutes, and then place it in the center of the jianbing; the rice paper and egg mixture from steps 3 to 5 is still done in the pan.

Start cooking