With
the taste of savory and sweet coconut milk blended sauce, pancake is a dish
that spoil the tongue. Color and size can be made according seleara. For
example, green course with a more petite.
MATERIALS:
- · 500 grams of wheat flour
- · 1 tsp salt
- · 1 teaspoon baking powder
- · 3 eggs, lightly beaten
- · 1250 ml coconut milk, from 1 coconut
- · 50 ml water-pandan leaf suji
SAUCE:
- · 200 grams of brown sugar, a comb
- · 1 tablespoon sugar
- · 750 ml coconut milk, from 1 coconut
- · 1/2 teaspoon salt
- · 6 cm cinnamon
- · 2 grains of pimento
- · 4 pieces pandan leaves, chopped
HOW
TO MAKE A PANCAKE:
1.
Mix flour, salt and baking powder
in a container and stir well. Add beaten eggs and 400 ml coconut milk into it
and stir well. Pat the dough by hand for 20 minutes until the dough is smooth
and feels light.
2.
Add the remaining coconut milk gradually,
stirring until blended. Enter suji-pandan leaf water into the mixture and stir
well. Stir with a wooden spoon, so that air can get into the batter. Allow the
dough approximately 2 hours.
3.
Prepare a small skillet or wok
based thick clay, heat over medium heat, basting with oil. Pour 1 tablespoon of
vegetable (approximately 75 ml) white batter into the pan.
4.
Cook until the dough with holes
ranging from the edges, wait until the hole pretty much, cover the pan, and
cook until cooked pancake. Congkel and remove the pancake from the pan. Repeat
until all the dough runs out.
5.
Sauce: Place all
sauce ingredients in a saucepan and cook over medium heat. Timba-dipper coconut
milk to the boil in order not to break. Continue cooking until the sugar
dissolves and the smell of the fragrance out, lift. Serve as a complementary
pancake.
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