Chinese Pizza (2 versions)

I was playing with a variety of flour yesterday and I accidentally discovered more uses of wheat starch or more commonly known as Tang Mein flour, mainly used for Dim Sum Skin. I ran out of rice flour the other day and substituted it with Tang Min as batter for my deep-fried fish, and it turned out quite nice. So I tot I can just see if I can squeeze out anymore ideas from my brain. Now I have what I call the Chinese Pizza with chives & cheddar cheease filling (nicer) and the vegetarian version by substituting chives with cabbage which actually ended up a bit like "Okonomiyaki". So here goes :

120 gm chopped chives/cabbage
4 tbsp tang min flour
4 tbsp water
1 egg yolk
1/2 tsp salt
1 tsp baking power
1 slice of cheddar cheese. sliced

1. Heat 2 tbsp oil in wok and stirfry chivers/cabbage under medium-low heat until soft (and translucent for cabbage). Season with a pinch of salt and set aside to cool.

2. Meanwhile mix flour, water and salt and chill it for 15-20 minutes.

3. Before frying, beat in the egg yok and then mix in the vegetables.

4. Heat 1-2 tsp oil in wok (making sure that it coats even the sides)

5. Meanwhile add baking powder into the mixture and stir evenly.

6. Pour into the wok (from the center and tilt the wok to work out the batter into a thin and round pancake (medium heat)

7. Lightly spread the vegetables evenly with a spoon or spatula and allow to cook until the base firms and browns.

8. Spread cheese on top of the pancake. Carefully fold it into a semi circle and continue to cook before turning it over to brown the other side. Serve hot.

Note : As the cabbage filling one tend to be blend, shredded carrots may be used to substitute half the cabbage portion. Before serving, try drizzle a bit of Japanese Mayo on the cabbage pizza.