PEANUT PANCAKE

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.


PEANUT PANCAKE

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

FILLING

1 C ground peanut
1/2  C sugar
1/2 C melted butter

METHOD

* 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

EGGLESS CHOCOLATE CAKE

I never tried baking egg free  cake with condensed milk but tempted to try this recipe by a famous chef. Despite being egg free and butterless this cake turns out absolutely delicious, moist with  right amount of sweetness.

For special occasion you can decorate this cake with your favorite frosting and you cant't really tell such a marvellous cake is eggless, this totally change my mind that good chocolate need not to be eggy and heavy fat. This is now becomes one of my favorite cake.

BAKED VEGETABLE PUFF

Curry puff is an all time favorite snack of  Singapore/Malaysia, available  throughout the day. Normally this pastry is filled with potato, chicken or sardine and  is deep fried.

But now I tried a baked version with vegetables, carrots and green peas stuffing. You can choose whatever veggies available at home for the filling.  Baked Vegetable Puff  is a much healthier choice than the fried one and great way to have your snack or finger food.

The pastry I used here is not puff pastry but lighter with less fat. If you want more rich and buttery taste feel free to add more butter to the dough and adjusting the quantity of water accordingly.

KAYA ROLL

I'm craving for kaya roll now. Kaya is a rich custard made of coconut milk, sugar and egg. It is very popular here and usually served in those coffee shops on top of white bread, or as a filling for bun or bao and also for topping of pulut serikaya, Malysian/Singapore dessert with glutinous rice.

What I have used here is the ready made kaya but you could also make your own. As requested by my son have also used red bean paste for few of the dough since that is his favorite filling.


KAYA ROLL

300g all purpose flour
2 T sugar
1 tsp salt
2 1/2 T dry milk
1 1/2 tsp dry yeast
3 T softened butter
150 ml warm water
Kaya for the filling
Extra butter for glaze

METHOD

* Place 1/4 cup water, 1 tablespoon sugar and yeast in a small bowl. Leave for 10 minutes until frothy.

* In a mixing bowl, place 1/2 of flour, remaining sugar, salt dry milk, butter, water and yeast mixture and beat to combine, gradually add the rest of the flour, forms into soft dough.

* Take out dough from the bowl, knead for 10 minutes by hand or your stand mixer.

* Leave to rise in covered and oiled bowl for 1 1/2-2 hours.

* Punch out air and divide into 12 balls. Flatten the dough and stuff with kaya. See the photo
below.


Photo by Resepi Diana

* Cover and let rise for 60 minutes, brush top with butter, towards the end of rising time, preheat oven @ 190 C.

* Bake for 15-20 minutes until golden brown. Apply butter on top again.Remove and cool on rack.

Linking to Yeastspotting 11-12-10

APPLE MUFFIN

Apple muffin, anyone? Since we had plenty of apples in the fridge and my son asking me to bake a muffin, I choose to make his favorite muffin.  Not only it's so simple and easy but also ideal for lunch boxes, picnic or teatime treat.They are absolutely delicious and I bet you can't eat just one. The entire kitchen filled with amazing aroma when I'm baking them.

I'm adding only half a cup of sugar since using royal gala apples if not you can add a bit more depending on the tartness of the apple.

APPLE MUFFIN
2 C all purpose flour
1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 C milk
1/2 C melted butter
2 apples peeled and chopped
1 tsp vanilla essence

METHOD

* Preheat oven @ 180 C. Line muffin pan with paper muffin cases.

* Sift together flour, baking powder and salt.

* Combine melted butter and milk, pour onto dry ingredients, mix until just moistened, fold in the apple and vanilla, lightly stir.

* Pour into muffin cases 3/4 full, bake 20-25 minutes or until a skewer inserted comes out clean. Leave on pan 5 minutes.

* Remove onto wire rack to cool.

Linking to Monthly Mingle With Fruits In Baking hosted by Deeba