Thanks for this easy recipe from my friend, i’ve made it many times by now, don’t have a good photo mainly because i’m still exploring what type of fillings to add in, haha.


  • 35g (80ml) flour  –> can do a combination of buckwheat mix flour also **
  • grounded flaxseed –> optional
  • 120g milk (add more if too thick, esp if high ratio of buckwheat)
  • 1 egg

One of my favorite type of filling is simply lemon juice + caster sugar

Reminder: lift wok , slanted, and turn it around before put it back on heat

** the higher buckwheat ratio, the more crispy it will be

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