Peanut Pancake Roll

I always love peanuts since small. Peanut butter, braised peanuts, roasted peanuts - you named it, I loved them. So when I saw this particular recipes, I am very tempted to give it a try. The preparation was pretty simple but making the pancake needs some skills. Some of the pancake I made using my wok failed coz I didn't flip the pancake fast enough. So ended up some of the pancakes having some holes here and there. Nevertheless, they still taste good with the nice aromatic peanut flavour. Yumz....

Ingredients

Filling:

200g peanuts

100g caster sugar

1 tbsp oil

Pancake:

180g plain flour

1/2 tsp salt

1 egg

400ml water

1 tbsp oil

Methods

1. Remove peanuts' skin and pound coarsely. Add in caster sugar, oil and mix well.
2. Fry peanuts in wok until golden brown and aromatic.
3. Put all pancake ingredients into a mixing bowl. Mix into smooth batter and drain. Rest for 10 minutes.
4. Heat up a little oil in a non stick wok, pour in some batter and swirl into a thin, round shape pancake. Use the same method to finish all the batter.
5. Put some peanut filling onto pancake and roll up like spring roll. Serve.

Read more...

Pumpkin Ondeh-Ondeh

Ondeh-ondeh is one of the traditional 'kuih' available in Malaysia. I remembered when I was young, there's a nearby 'pasar' around my parents' shop. Since we were in the east coast region where majority of the population in the area were Malays, there were a lot of different varieties of 'kuih-muih' available. One of the the 'kuih-muih' that we always eat was Ondeh-ondeh. Back then, the Ondeh-ondeh we normally saw was green in colour infused with pandan flavour. So for the one that I made today was slightly different where it was made from pumpkin which gives out an orangey colour Ondeh-ondeh.

Ingredients

300g grated coconut

1/2 tsp salt

30g tapioca flour

200ml water

400g steamed mashed pumpkin

350g glutinous rice flour

200g gula Melaka, chopped

Methods

1. Mix 1/2 tsp salt with grated coconut and steam for 5 minutes. Let it cool and set aside.
2. Mix tapioca flour and water together. Cook over medium heat until it becomes thick paste.
3. Remove from heat and let it cool in a mixing bowl.
4. Add in mashed steamed pumpkin, glutinous rice flour and salt. Knead to form soft dough.
5. Roll each one into a 20g ball.
6. Bring some water to boil in a pot.
7. Flatten the dough ball and put in a bit of gula Melaka in the centre.
8. Pinch to seal and then roll again into a ball shape. Repeat the steps till the dough finish.
9. Drop balls into boiling water until they float to the surface. This will take around 2 minutes.
10. Remove the balls from water when they are floating. Drained and transfer cooked balls to the steamed grated coconut.
11. Roll each ball in the grated coconut.
12. Serve warm or cooled.

Read more...

Steamed Pumpkin Cake

Ingredients

1/2 cloves of garlic, chopped

6 shallots, chopped

60g dried prawns, soaked and chopped

2 pairs chinese sausages, diced

200g minced meat with 6 tbsp oil

600g pumpkin, shredded

2 tbsp chicken stock granules

Batter

300g rice flour

60g tapioca flour

1000ml water

1 tsp salt

1/2 tsp pepper

Methods

1. Heat up oil, saute chopped garlic and shallots until fragrant.
2. Add in dried prawns and stir-fry until fragrant.
3. Add in minced meat, chinese sausages and stir-fry until fragrant.
4. Mix in pumpkin, chicken stock granules, batter and stir until thick.
5. Dish onto 9 inch square tray and steam for 45 minutes with high heat until cooked.
6. Remove, leave to cool and cut into serving pieces. Garnish with spring onions.

Note: It can be fried with little oil until golden brown on both sides before serving.

Read more...