Shanghai pancake is made from a soft dough which becomes very brittlem flaky, crunchy and tasty after frying. I was told that the original pastry was non flaky. The dough could be made with one layer of oil dough and one layer of ordinary dough. Some glutinous rice flour would make it even more flaky.
The filling is originally red bean paste altough some Malaysians would use Kaya.
Almost all of us children looked forward to this sweet dessert at the end of the banquet. Normally it would come out , cut into 12 portions. I loved the end bits and hoped that every one would go for the middle portions.
The greedy me would also eat what was not taken but I had also to be careful in case some mothers had been eyeing to take a few pieces home. I usually waited for some of them to make a comment. The woman who wanted to take some home would be the first to ask, "Who wants to take some a few pieces?" And then she would be the first to use her chopsticks to pick the last few pieces and put on her plate. That was the kind of protocol one must adhere to. The Lady Hen who spoke first got the first worm/ aka Shanghai Pancake.
As a child, I liked the feeling of sweetness in my mouth after a feast. Those were the days when sugar was permissible in my diet.
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