Ingredients:

• 8 pancakes
• 1 egg white, lightly beaten
• Soya sauce, for dipping

For pancakes:

• 4 oz flour
• ½ tsp salt
• 1 beaten egg
• 8 oz water
• Yellow food colour

For Rice:

• 2 tbps oil
• 1 tsp cumin seeds
• 225 gms cooked rice
• 1 tbsp rice vinegar
• 1 tsp Soya sauce
• 1 tsp chilli sauce
• 2 spring onions, chopped
• 1-1/2 cup frozen peas
• 1 cup chicken pieces, cooked
• Handful of coriander, chopped
• 1 tsp salt
• 1/2 tsp white pepper

Directions:

• To prepare rice, heat oil in a wok and fry cumin seeds.
• Add vinegar, Soya sauce and chilli sauce.
• Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.
• To prepare pancakes, sift the flour and salt into a bowl.
• Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste.
• Add the remaining water and stir. Add colour.
  Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.
• Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate.
• Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together.
• Tie with a string and brush with egg white.
• Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.