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.
- Heat a lightly oiled 24 cm nonstick pan over medium heat. Stir the batter, pour in one quarter and tilt into a thin round. Once the wet shine disappears and the edge lifts, turn and cook the second side until set. Move the wrapper to a plate before adding the egg.
- 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.
Flour and starch give different textures
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.
Add a filling before rolling
Add grated cheese, corn, tuna, or cooked shredded chicken before rolling.
If the wrapper tears
A wrapper that tears is usually too thick or undercooked. Use less batter and wait until the wet shine disappears before turning.