Translated as sizzling cake its a crispy, crunchy treat! You can have as many or as little filling as you like, but this is the one my mum usually makes.
Batter Ingredients:
Half a packet /250g Bot Gao (Rice flour)
Half a packet Coconut powder
2 teaspoons of Tumeric powder
Tablespoon Sugar
1/2 teaspoon Salt
Put all the dry ingredients together in a bowl. Then add 2 rice bowls of warm water (ideally hot water mixed with a tiny bit of cold water). The consistency should be like single cream, so if it is too thick then add a bit more water. You won't be able to tell if the batter is right until you fry it up, so hold out on adding water until you have done a test run.
Filling ingredients:
Pork (bacon lardons or belly pork thinly chopped)
Prawns (de-veined and cut in half)
Carrots grated or thinly chopped
Beansprouts
Heat up a non-stick pan. Add some oil to a piping hot pan, leave the heat on medium high. lightly cook the pork and prawns, then pour some batter in and swirl around. It should make a sizzling sound. Add a small handful of carrot and beansprouts. Put a lid on top and leave until the underside is crispy. Put the heat on low-medium while waiting.
No comments:
Post a Comment