This popular snacks are sold every where in my hometown, Kuching. Either you prefer it crispy or soft and spongy with lots of crushed peanuts and sugar, and dollops of butter....wow... it's so deliciously yummy. Now, many home-cooks are making this snacks in the comfort of their home kitchen, and enjoying them warm, and not to mention home-made ones use butter instead of margarine. Recently, I tried out another recipe from another source which does not use Yeast. The texture is a little bit different, but it is another good recipe.
Ingredients:
1 egg
30 g. granulated sugar
160 g. water
120 g. plain flour (sifted)
1 1/2 tsp. baking powder (sifted)
30 g. rice flour (sifted)
1/2 tsp. baking soda (sifted)
1/4 tsp. salt
Fillings:
100 g. fried peanuts with skin removed
50 g. light brown sugar
Some unsalted butter
Methods:
- In a bowl, whisk together egg, sugar and water until sugar dissolve.
- In another bowl, add plain flour, baking powder, rice flour, baking soda and salt; mix to combine.
- Mix the wet ingredients into the dry ingredients until incorporated.
- Cover the bowl with a plastic wrap and leave in the fridge to set for 3 hours.
- Lightly oil a non-stick pan over low heat, pour an amount of dough into the pan (amount depending on the size of the pan you use) and when the dough is almost cook or nearly dries up, sprinkle peanuts and sugar fillings (or any other fillings you like) over the whole pancake, dollop some butter over the top; use a spatula to flip over to form a crescent and remove the pancake over to a plate. Repeat until all the batter is used up.
- Best to serve warm but it also taste good when cold.
I adapted this recipe from Doris Ong Guek Eng who posted her pancakes in 'Home-cooked delights' recently.
No comments:
Post a Comment