📝 About This Recipe
Transport yourself to the high-altitude flower markets of Kunming with these exquisite Rose Petal Jam Pancakes, known locally as 'Meigui Baba'. This traditional Yunnanese delicacy features a delicate, flaky pastry crust that encases a molten, aromatic center of fermented honey-rose jam and toasted walnuts. The juxtaposition of the crispy, golden exterior and the floral, ruby-red interior makes for a sensory experience that is as elegant as it is comforting.
🥗 Ingredients
The Water Dough (Outer Layer)
- 200 grams All-purpose flour (sifted)
- 30 grams Lard or Vegetable Shortening (softened; lard provides the most authentic flavor)
- 100 ml Warm water (approximately 40°C)
- 1 tablespoon Granulated sugar
The Oil Dough (Inner Layer)
- 120 grams All-purpose flour
- 60 grams Lard or Coconut Oil (solidified but pliable)
The Rose Filling
- 150 grams Yunnan Rose Petal Jam (ensure it is the thick, fermented style)
- 40 grams Roasted Walnuts (finely crushed)
- 30 grams Cooked Glutinous Rice Flour (toasted in a pan until slightly yellow to bind the jam)
- 1 teaspoon Honey (optional, for extra stickiness)
For Frying & Garnish
- 3 tablespoons Neutral cooking oil (for pan-frying)
- 1 teaspoon Dried edible rose petals (for a beautiful finishing touch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the water dough ingredients: flour, sugar, softened lard, and warm water. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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2
In a separate smaller bowl, mix the oil dough ingredients (flour and lard) by rubbing them together until they form a cohesive, soft paste. Cover both doughs with a damp cloth and let them rest for 30 minutes.
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3
Prepare the filling by mixing the rose petal jam, crushed walnuts, and toasted glutinous rice flour. The mixture should be thick enough to hold its shape; if too runny, add a bit more toasted flour.
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4
Divide the water dough into 8 equal portions (about 40g each) and the oil dough into 8 equal portions (about 22g each). Roll them into balls.
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5
Flatten a piece of water dough into a circle. Place a ball of oil dough in the center, wrap the water dough around it, and seal tightly. Repeat for all 8 pieces.
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6
Using a rolling pin, gently flatten one ball into a long oval shape. Roll it up tightly like a Swiss roll from the bottom to the top.
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7
Turn the roll 90 degrees, flatten it again into a long strip, and roll it up once more. This double-rolling process creates the characteristic flaky layers of Yunnan pastry.
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8
Stand the roll upright and press down with your palm to create a flat circle. Use a rolling pin to roll it into a 4-inch diameter disc, making the edges slightly thinner than the center.
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9
Place a generous tablespoon of the rose filling in the center. Pleat the edges upward and pinch firmly to seal, then gently flatten the stuffed ball into a thick pancake.
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10
Heat a flat-bottomed non-stick skillet over medium-low heat and add a thin film of oil.
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11
Place the pancakes in the pan, sealed-side down. Cover with a lid and cook for 4-5 minutes until the bottom is a pale golden brown.
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12
Flip the pancakes carefully. Cover again and cook for another 4 minutes. The pancakes should puff up slightly as the internal steam separates the flaky layers.
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13
Remove the lid for the final minute of cooking on each side to ensure the crust is perfectly crisp and golden.
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14
Transfer to a wire rack for 2 minutes to allow the molten filling to set slightly before serving. Garnish with a sprinkle of dried rose petals.
💡 Chef's Tips
Use authentic Yunnan Rose Jam (Meigui Tang) if possible, as it contains whole fermented petals which provide a unique texture. Do not skip the resting time for the dough; it relaxes the gluten and prevents the pastry from shrinking or tearing. Ensure your lard or shortening is at room temperature so it incorporates smoothly into the flour without lumps. When pan-frying, keep the heat low and slow; if the heat is too high, the outside will burn before the internal layers cook through. If you cannot find rose jam, you can make a substitute using high-quality rose water, honey, and chopped dried hibiscus flowers.
🍽️ Serving Suggestions
Pair with a pot of Yunnan Pu'er tea to balance the floral sweetness with earthy notes. Serve alongside fresh slices of local fruit like Asian pear or pomelo. Enjoy as a sophisticated afternoon tea snack or a light breakfast. For a modern twist, serve warm with a dollop of clotted cream or thick Greek yogurt. Drizzle with a tiny bit of extra honey if you prefer a more decadent dessert.