My previous post of the savory pork filled pancake looks somewhat similar to this taro-filled flatbread, but they have completely different textures and different flavors, one being savory and one being sweet. This is a bing, where the dough on the outside is semi-crispy whilst the inside is soft and fluffy. It’s kind of a mix between a pancake and a flatbread, but there is really no English word to accurately describe what a “bing” is. Bings are typically seen in China and Taiwan, being sold as a street food, and are commonly stuffed with red bean paste, sesame paste, or custard. I have rarely seen taro paste in these types of bing, but taro is used in sweet breads, mooncakes, and pastries, so stuffing the taro in this bing was a great idea! So without further ado, I present you my recipe to this delicacy:
For the dough:
- 2 c. all purpose flour
- 3/4 c. warm milk
- 1 egg
- 2 tbsp. cold coconut oil or any solid fat
- 1/2 tsp. salt
- 1/4 c. sugar
For the filling:
- 500 g. taro
- 1/3 c. sugar
- 1/3 c. any flavorless oil
- In a small bowl combine yeast, sugar, and warm milk and set aside for 10 min, until the mixture becomes bubbly.
- In a large bowl combine flour and salt. Pour the yeast mixture into the flour and add the egg and coconut oil. Combine w/ hand or in a stand up mixer w/ dough hook for 10 min. until the dough is smooth and even. Cover with a damp cloth and place in a warm environment for 30 min.
- Meanwhile, cut the taro root into chunks and steam until soft (around 20 min). Place the taro chunks into a food processor and process with sugar and oil. The taro paste should become smooth and pasty, easy to spread.
- On a floured surface, roll out the dough into a log and cut into 12 equal parts and roll them into balls. Let the balls sit for 10 min.
- For each ball, roll out into flat circle and paste about 1 tbsp. or more taro paste on the inside and pinch the middle. Place the pinched middles on the bottom and flatten the dough or roll with a rolling pin into a circular shape.
- In a pan on medium heat, place the flatbreads in without oil- I fit 3 or 4 into each batch and place the lid on. Cook for about 7 min on each side until they are brown. After cooking each side, just flip back and forth to ensure the dough is cooked evenly. You can add a little bit of coconut oil while pan-frying if you would like.
- Place the flatbreads on the cooling rack for about 3 min and enjoy them while hot!
I hope you enjoy making and eating these flatbreads! I couldn’t help myself and right after I made my batch of 12 flatbreads, I devoured 3 of them. (devouring 3 at once is not a good idea and I do not recommend it!!)