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Tuesday, April 11, 2017

Jian bing (GF)

Jian Bing (GF) Chinese street food

I am going to let you in on a secret.  I AM OBSESSED WITH WATCHING YOUTUBE VIDEOS!  Namely videos that are about different foods from around the world.  I seriously don't watch TV anymore.  All I do is watch food videos from around the world.
Another, less shocking revelation is, I am obsessed with Asian food, like all of Asia.  From Korea, China, Japan, to India, Malaysia, and Singapore.
One kind of video I really enjoy, is the street foods in different parts of the world.  It amazes me that there is such a huge selection!  Here in the US, especially in St. George, Utah, there is no street food.  We have just started getting a few food trucks, and none of them are healthy.  Our farmers market, and another market on Saturday have a stall or two, but nothing major or really healthy to choose from.

One food item that has really gotten my attention lately is Jian Bing. It is a very popular street food, for breakfast, in China.  They have these beautiful, large, round cook tops.  They create huge Jian Bings!  It looks so beautiful, and delicious.  Normally they are made by cracking an egg on top, and a huge fried wonton in the middle.  
Here is a video of the whole thing.  Keep in mind, they are going to use eggs, so if that offends you, don't watch.  VIDEO
OK, back to this recipe.  I did a lot of homework, and came up with the best and compliant recipe, I think.  It was crispy on the outside, nice and tender/chewy on the inside, and was so easy to make.
You could add so many things to this too.  Mushrooms, tofu, baked wonton, lettuce, grilled veggies.  Also, the sauce used is a combo of sambal oelek and plum sauce (Hoisin).  You can also add some soy bean sauce, or a combo of your favorite sauce.  This is like a crepe, it is a blank canvas for whatever you want.
The ingredients are unique.  Most will be easiest purchased at an Asian market.  I made both the flours by blending up the seeds/beans.  But you can buy them pre-made too.


Ingredients:

3/4 cup tapioca flour (starch)
1/2 cup millet flour (I just blended the millet seed up)
1/4 cup mung bean flour (I had skinned mung beans from the Korean market, and just blended into a flour)
1 cup lukewarm water
1 tsp. salt (optional)
Hoisin sauce (This is not normally gluten free.  There are GF versions, or you can use any sauce you want, like Thai sweet chili sauce) 
hot sauce (sambal oelek)
chopped green onion (1 bunch)
fresh cilantro (coriander) chopped (1 bunch)

You will also need a bowl for mixing, a wire whisk, and your largest, nonstick pan. (I use my 12 inch Crestware pan)


You can add any other ingredients after the ones above for the filling.

Instructions:

In a large bowl, combine the tapioca flour, millet flour, and mung bean flour. 
Whisk to combine well.  Add the salt at this point, if you are putting in.
Add the cup of water, and whisk for about a minute, or until very smooth.




Let sit, undisturbed, for about 10 minutes.
While it is sitting, put your pan on the stove, over medium heat.  Let the pan really heat up good.
After 10 minutes, you are ready to make magic!
You will want to have all the ingredients that you are putting on the inside by the pan, because this comes together fast.
With a small ladle, scoop out about 1/2 cup (or more to make sure you are able to cover the whole bottom of the pan). Place in the middle of the pan, and rotate the pan around to form a very thin layer.  You will need to work fast.  It sets very fast.  



While it is cooking on the bottom, you want to start putting your ingredients on the top.  I took a pastry brush, and brushed on the plum sauce (hoisin) and hot sauce.
Then add the green onion and cilantro.  (you be the judge how much you want)




Soon, the edges will start to pull away from the pan.  You can carefully lift the edge and see how golden brown the bottom is.  You want a nice, crispy bottom.
When it is nice and golden, carefully fold over in half.




I painted a little more plum (hoisin) sauce on the half.  Then fold over one more time to make a long, burrito looking crepe.



Now, remove from the pan, and cut in half.  
THAT IS IT.  Now make another one.  Remember to use whatever ingredients you want on the inside.  Eat right away, you want this to be crunchy!
I honestly can see so many different ingredients going into this!  I almost want to make enough for the week, and just make these every morning.  It is just that easy.
I hope you give this a try and enjoy them as much as I do.


6 comments:

  1. When you write 'plumb' sauce do you mean hoisin? And can I use regular flour in place of these 3? Thanks!

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    Replies
    1. Wow, I am sorry. I did mean hoisin sauce, and will correct that right away. I would keep the tapioca starch, and you could replace the other two with equal amounts of flour. It will have a different consistency, but should still work.

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  2. I've watched those videos before! Great job making it WFPB! I can't wait to try it.

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