Post by SeaDragon on Dec 19, 2017 20:40:02 GMT 10
Little sweet delights
By Amy Beh (circa 1997)
BY WHATEVER name you call them, pancakes are little sweet delights you savour in a few bites. The Nyonyas like their Apom Bokwa with sauce and it is a favourite at parties. At Chinese restaurant dinners, the Mandarin or Shanghai pancake with a filling of red-bean paste or lotus-seeds paste is a common sight.
The western crepe or pancake with a simple batter served with fruit conserve and ice-cream is another favourite, especially with the children who can't seem to have enough of them.
So this issue is dedicated to this most delectable delight, great for tea time or anytime.
Apom Bokwa with Sauce
Ingredients:
(A) Mix these ingredients together and leave aside to soak for 10 minutes:
500g rice flour
25g glutinous rice
300ml coconut water
(B) Mix these ingredients, leave aside for 15 minutes. Cook over low flame until it turns gluey to make "Ebu":
50g rice flour
150ml water
(C) Mix these ingredients and leave aside to froth:
1/4 cup lukewarm water
1/4 tsp sugar
1 tbsp instant yeast
(D):
160ml pati santan
Sauce:
(E):
75g brown sugar
50g gula Melaka
175ml water
3 pandan leaves
(F) Mix these ingredients together and allow the rice to expand:
2 tbsp glutinous rice flour
25ml water
(G):
50ml pati santan
1/4 tsp salt
Method:
BLEND ingredients (A) and (B) together. Mix in 1/2 tsp salt and stir well with a hand whisk. Add in (C) and set aside for 30 minutes. Cover with a damp cloth for it to rise to double its size. Blend in (D) and proof for another 50 minutes. Heat a brass apom mould and grease lightly with corn oil.
Pour in enough batter to fill the mould three-quarters full and cook over medium heat. Cook till bubbles appear. Cover mould with a lid till the top part of the apom is cooked. Touch centre of apom with finger - if it is firm and not sticky, the apom is ready.
Note: If you do not have the apom mould, you can use a 15cm-diameter, non-stick pan.
Sauce:
BRING (E) to a boil, strain the hot syrup into (F). Stir well and transfer to a saucepan and cook over medium low flame. Add in (G) and stir well till sauce thickens. Pour sauce into a small bowl and serve with Apom Bokwa.
Mandarin / Shanghai Pancake
Ingredients:
Filling:
Use any ready-made red bean paste or lotus seed paste
Skin:
Pastry A:
300g flour
125ml water
80g shortening
Pastry B:
85g flour
50g shortening
Method:
COMBINE ingredients for pastry A well to form a soft dough. Mix ingredients for pastry B to form an oil dough. Divide dough (A) into two equal portions. Divide dough (B) into two equal portions.
Roll dough (A) flat. Place dough (B) in the centre. Fold dough (A) to cover up the oil dough (B). Roll out into a rectangle. Fold the sides to the centre again and roll out flat again into a rectangle.
Place 125g lotus seed paste in the centre. Cover up the lotus paste with the sides of the pastry. Deep fry the pancake in oil till golden brown. Cut into slices and serve when cold.
Crepes
Ingredients:
100g plain flour
2 eggs
1 tbsp corn oil
150ml UHT milk combined with
1/4 tsp salt
Method:
TO make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture. Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.
Pour 1-2 tbsp batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter. Cook over medium low heat until lightly browned. Fold crepe into a quarter.
Serve crepes with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.
By Amy Beh (circa 1997)
BY WHATEVER name you call them, pancakes are little sweet delights you savour in a few bites. The Nyonyas like their Apom Bokwa with sauce and it is a favourite at parties. At Chinese restaurant dinners, the Mandarin or Shanghai pancake with a filling of red-bean paste or lotus-seeds paste is a common sight.
The western crepe or pancake with a simple batter served with fruit conserve and ice-cream is another favourite, especially with the children who can't seem to have enough of them.
So this issue is dedicated to this most delectable delight, great for tea time or anytime.
Apom Bokwa with Sauce
Ingredients:
(A) Mix these ingredients together and leave aside to soak for 10 minutes:
500g rice flour
25g glutinous rice
300ml coconut water
(B) Mix these ingredients, leave aside for 15 minutes. Cook over low flame until it turns gluey to make "Ebu":
50g rice flour
150ml water
(C) Mix these ingredients and leave aside to froth:
1/4 cup lukewarm water
1/4 tsp sugar
1 tbsp instant yeast
(D):
160ml pati santan
Sauce:
(E):
75g brown sugar
50g gula Melaka
175ml water
3 pandan leaves
(F) Mix these ingredients together and allow the rice to expand:
2 tbsp glutinous rice flour
25ml water
(G):
50ml pati santan
1/4 tsp salt
Method:
BLEND ingredients (A) and (B) together. Mix in 1/2 tsp salt and stir well with a hand whisk. Add in (C) and set aside for 30 minutes. Cover with a damp cloth for it to rise to double its size. Blend in (D) and proof for another 50 minutes. Heat a brass apom mould and grease lightly with corn oil.
Pour in enough batter to fill the mould three-quarters full and cook over medium heat. Cook till bubbles appear. Cover mould with a lid till the top part of the apom is cooked. Touch centre of apom with finger - if it is firm and not sticky, the apom is ready.
Note: If you do not have the apom mould, you can use a 15cm-diameter, non-stick pan.
Sauce:
BRING (E) to a boil, strain the hot syrup into (F). Stir well and transfer to a saucepan and cook over medium low flame. Add in (G) and stir well till sauce thickens. Pour sauce into a small bowl and serve with Apom Bokwa.
Mandarin / Shanghai Pancake
Ingredients:
Filling:
Use any ready-made red bean paste or lotus seed paste
Skin:
Pastry A:
300g flour
125ml water
80g shortening
Pastry B:
85g flour
50g shortening
Method:
COMBINE ingredients for pastry A well to form a soft dough. Mix ingredients for pastry B to form an oil dough. Divide dough (A) into two equal portions. Divide dough (B) into two equal portions.
Roll dough (A) flat. Place dough (B) in the centre. Fold dough (A) to cover up the oil dough (B). Roll out into a rectangle. Fold the sides to the centre again and roll out flat again into a rectangle.
Place 125g lotus seed paste in the centre. Cover up the lotus paste with the sides of the pastry. Deep fry the pancake in oil till golden brown. Cut into slices and serve when cold.
Crepes
Ingredients:
100g plain flour
2 eggs
1 tbsp corn oil
150ml UHT milk combined with
1/4 tsp salt
Method:
TO make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture. Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.
Pour 1-2 tbsp batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter. Cook over medium low heat until lightly browned. Fold crepe into a quarter.
Serve crepes with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.