Traditional Kunshan Vegetable Pancakes (Cai Lata)
Authentic Kunshan-style vegetable pancakes featuring fresh greens kneaded into a soft dough, pan-seared and gently steamed for a perfectly chewy finish.
Hailing from the historic water town of Kunshan in Jiangsu province, Cai Lata is a beloved traditional snack celebrating the regions seasonal fresh greens. These rustic pancakes blend vibrant blanched vegetables directly into the flour dough before they are pan-fried and steamed. The unique cooking technique ensures a glistening, moist exterior and a delightfully soft, chewy texture that has comforted local families for generations.
Ingredients
- 500 g fresh green leafy vegetables (such as spinach or shepherds purse)
- 250 g glutinous rice flour or all-purpose flour
- 1 tsp salt
- 2 tbsp vegetable oil
- 60 ml water (for steaming)
- to taste soy sauce or savory dipping glaze
Instructions
- 1Blanch the leafy greens
Bring a large wok filled with water to a boiling bubble. Add the fresh green leafy vegetables into the boiling water to blanch them quickly, which helps preserve their vibrant green color and soften their texture for the dough.
Tip: Do not over-blanch the greens; a quick dip in bubbling water is enough to soften them while retaining their nutrients and bright color. - 2Knead the green dough
Finely chop the processed blanched greens and combine them with the flour inside a stainless steel mixing bowl. Thoroughly knead the mixture until it comes together into a smooth, uniform, and vibrant green dough ball.
Tip: If the dough feels too sticky, sprinkle a small amount of extra flour while kneading until it becomes smooth and manageable. - 3Shape the pancake discs
Divide the prepared green dough into equal portions. Roll each portion into a ball and gently flatten it into a small, round pancake disc, then arrange them neatly on a wooden cutting board.
Tip: Keep the thickness of the discs as uniform as possible so they cook evenly later in the frying pan. - 4Arrange pancakes in the pan
Place the shaped green pancake discs into a flat, non-stick frying pan. Arrange them with enough space between each disc to ensure even heat distribution as they begin to pan-fry.
Tip: You can preheat the pan slightly over medium-low heat before placing the discs to get an even sear from the start. - 5Flip and sear the pancakes
Pan-fry the discs until the bottoms are set, then carefully flip them over in the pan. The cooked sides should display lightly browned, beautifully seared patches on the vibrant green surface.
Tip: Maintain a medium-low heat setting to prevent the outside from charring before the inside cooks through. - 6Steam and simmer the pancakes
Pour a small amount of water directly into the hot pan with the vegetable pancakes. Let the liquid bubble away to create steam, which simmers the pancakes thoroughly and yields a wonderfully soft and chewy texture.
Tip: Cover the pan with a lid during this step to trap the steam effectively and ensure the pancakes cook completely through to the center.
