Taiwan breakfast
Kefir Dan Bing Breakfast Rolls
A small amount of kefir makes the homemade wrapper tender while tapioca starch keeps the edges pleasantly chewy. Egg and scallion turn it into the familiar Taiwan breakfast roll.
Time30 minutes, plus 10 minutes resting
Makes4 rolls
Make it
Method
- Whisk flour, tapioca starch, salt, 1 egg, water, and kefir until smooth. Rest for 10 minutes.
- Mix the soy sauce, water, and honey until the honey dissolves.
- Lightly oil a 24 cm nonstick pan. Pour in one quarter of the batter and tilt immediately into a thin round. Cook both sides briefly.
- Beat 1 egg with one quarter of the scallions. Pour it into the pan and lay the wrapper on top while the egg is still moist.
- When the egg is fully set, turn once to warm the wrapper side. Roll tightly, place seam-side down, and cut.
- Repeat with the remaining batter and eggs. Serve the sauce on the side.
Why these flavors work
Flour gives the wrapper structure, tapioca adds chew, and kefir keeps it tender enough to roll without cracking.
Store it
Best straight from the pan. Refrigerate leftovers within 2 hours and reheat until hot.
A substitution that works
Add grated cheese, corn, tuna, or cooked shredded chicken before rolling.
If the texture is wrong
A wrapper that tears is usually too thick or undercooked. Use less batter and wait until the wet shine disappears before turning.