Wednesday, November 17, 2010
This is a Malaysia/Singapore version of pancake/crepe filled with peanut, sweet corn and sugar.It is available throughout the year from morning market or night market around the country. There are 2 types of pancake, the crispy and spongy version. Besides peanut, other popular filings are kaya, chocolate, red bean or sweet coconut.
The favorite dessert is prepared using yeast or baking powder and baking soda. But now I tried using active dry yeast. It turns out so soft and delicious. After fermented, the batter becomes very thick so you need to add extra water otherwise it was unable to spread. Once the bubbles appear, drizzle with butter, sprinkle with ground peanut and sugar, continue cooking until the bottom turns golden brown, fold in half.
2 C all purpose flour
1/4 C sugar
1/2 C warm water
2 C warm milk
2 tsp active dry yeast
1/2 tsp baking soda
3 T melted butter
1/2 tsp salt
1 C ground peanut
1/2 C sugar
1/2 C melted butter
* Combine warm water with yeast and 2 tsp sugar, keep for 10 minutes or until frothy.
* Place flour in a mixing bowl, combine milk, sugar, soda, salt and melted butter in a small bowl and mix well.
* Gradually add the milk mixture and the yeast to the flour, stir until well combined. Leave to rise for 1 hour.
* Heat a non stick pan, pour a ladleful of batter, cook until bubbles appear on top, drizzle with melted butter, sprinkle with sugar and peanut. Continue cooking until the bottom turns golden brown. Fold into half...
* Remove onto a plate, cut into wedges to serve. Repeat with the rest of the batter.
Linking to Yeastspotting-11-19-10