Asian pancakes are different from their western counterpart. Thin pancakes (bobing)
are also known as mandarin or duck pancakes, because they are used as wrappers
for serving the famous Peking duck. Thick pancakes are made with lard and
flavored with savory ingredients such as spring onions and rock salt.
Stack the pancakes. Cut squares of
non-stick baking paper and place them in between each pancake and one piece to
cover the top most pancake.
Carefully wrap the stacked pancakes
in a foil, folding over the sides of the foil so that the pancakes are
completely sealed.
Put the foil parcel in a bamboo
steamer and cover. Place the steamer on a trivet in a wok of simmering water.
Steam for approximately 3 - 5 minutes until the pancakes are hot.
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