• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 225g bread flour
  • 225g plain flour
  • 1/2 cube fermented bean curd (nam yue)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon black sesame seeds
  • 150ml water


  1. Mix the flours in a large bowl. Make a well and add the nam yue, salt, baking powder, sesame seeds and water.
  2. Break the nam yue and mix it with the flour.
  3. Mix in circular motions, drawing everything together until it is smooth.
  4. Place dough in a bowl, cover with cling wrap and allow to rest for 2 hours.Dust the worktop with tapioca flour and flatten dough with a wooden rolling pin. Roll out into a sheet.
  5. Wrap the dough sheet around the rolling pin to make a dough roll
  6. Remove rolling pin
  7. Use the rolling pin to press the dough roll evenly all over
  8. Flatten the dough again and roll out into a sheet
  9. Repeat the rolling and flattening steps twice more until the dough is very thin
  10. Alternatively, use a pasta maker to flatten the dough until it is very thin.
  11. Cut the dough into long strips and then into diamond shapes, about 5 x 1cm. Deep fry in hot oil until crisp and golden. Allow to cool completely and store in an airtight container. Keeps well for up to 2 weeks.

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