Does anyone know how to make malaysian pancakes?

Question

I went to this Malaysian restaurant and they had this bread that they called malaysian pancakes but I can't seem to find a recipe, anyone know how to do this?

Answer 1

2 eggs, separated
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) nonfat milk
4 ounces (125 g) unsalted butter, melted
1/2 cup (125 ml) pastry flour
1/2 cup (125 ml) all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Fresh berries, for garnish (optional)
Warmed maple syrup or fruit syrup, for serving
In a small mixing bowl, whisk together the egg yolks, sour cream, milk, and melted butter.

In a larger mixing bowl, sift together the pastry and all-purpose flours, sugar, baking powder, and salt. Make a well in the center, pour in the egg-yolk mixture, and whisk just enough to blend the wet and dry ingredients.

In a clean bowl with the clean beaters of a hand-held electric mixer at medium speed, beat the egg whites until they're shiny and firm but not dry. Stir a dollop into the batter; then, with a rubber spatula, fold in the remaining whites until just a few streaks of white show.

Preheat the oven to its lowest setting while you leave the batter to rest for about 15 minutes.

Heat a nonstick griddle or a large nonstick frying pan over medium heat. Brush the surface lightly with butter. Using a 1/4-cup (60 ml) measure, pour the batter onto the griddle. When each pancake is golden brown on one side and its surface is covered with small bubbles, after 1 to 2 minutes, use a wide spatula to turn it over; cook the other side until golden brown. As the pancakes are done, transfer them to a tray lined with a clean kitchen towel and keep them warm in the oven.

To serve, arrange the pancakes stacked or overlapping on individual warmed serving plates. Garnish with fresh berries if you like. Serve with your choice of warmed maple syrup or fruit syrup. - Tribune Media Services

Answer 2

1

Answer 3

Malaysian Pancakes
2 cups flour
1/2 cup coconut, grated
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 cup coconut milk
1/2-1 cup water
oil

4 servings
Mix all dry ingredients.
Stir in milk, water and mix (like a pancake batter)
Heat 1 tbs oil in nonstick fryingpan.
Pour a ladleful of batter and cook until golden.

Answer 4

2 cups flour
1/2 cup coconut, grated
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon bicarbonate of soda
1/4 cup coconut milk
1/2-1 cup water
oil

Mix all dry ingredients.
Stir in milk, water and mix (like a pancake batter)
Heat 1 tbs oil in nonstick fryingpan.
Pour a ladleful of batter and cook until golden.
Served with leftover curries or rendang.



Banana Pancakes (Malaysia) serves 4
Pisang pancakes - The varieties of bananas grown in Malaysia would surprise a visitor from the U.S. accustomed to the one or two varieties that find their way to our supermarkets. There are many types of both sweet and cooking bananas, each with a distinct flavor, size and texture, ranging in color from yellow to green to red to nearly purple. The bananas are picked just before they are ripe and hung in a shaded area protected from small mammals to ripen. The banana "tree" is not really a true tree at all. The entire "tree" is cut down to remove the one "rope" of bananas it bears, and a new plant will replace it.
2 eggs 1 tablespoon coconut cream (available canned in most supermarkets)
1 tablespoon sugar 4 to 5 ripe sweet bananas, mashed
1 cup self-rising flour margarine or cooking oil

Begin by beating the eggs with the sugar. Then sift the flour and fold it into the eggs, a little at a time. Stir in the coconut cream.
When this is done, scoop in the mashed bananas and mix well.
Melt a little margarine (or use oil) in a frying pan and when it is hot, pour in 2 tablespoons of batter. Tilt the pan so the mix coats the bottom and cook until lightly browned. Turn and cook the other side.
Fold the pancake into a triangle and remove it from the pan. Set it aside to keep warm while you cook the remaining batter. Serve with wedges of lemon and additional bananas.


Roti Jala (Malaysian Lacy Pancakes)

Serves Makes 8 - 10 lacy pancakes
Degree of difficulty: Low

You need:
125g plain flour
½ tsp. salt
250 ml thin coconut milk (thin down with water if too thick)
1egg, well beaten
1 tsp. vegetable oil, plus 2 tbsp. for frying
Sugar

Method:
Sift the flour and salt together into a bowl.

Add the milk, egg and 1 teaspoon of the oil, and beat well until smooth.

Leave to stand for five minutes.

Heat a heavy nonstick frying pan or wok, and brush lightly with oil.

Drizzle thin lines of batter on to the hot pan in overlapping circles through a thin holed sieve - or use a tomato sauce dispenser - to form a lacy pancake.

When the pancake is set on top and curling at the edges, turn and cook for 30 seconds on the other side, without letting it brown.

Remove and fold into quarters.

Sprinkle with sugar before eating immediately.

Oil the pan lightly between each pancake.

These pancakes can be stacked on top of each other and kept warm in a low oven.

Sprinkle with caster sugar between the layers and keep the crispy brown side underneath.

When you have made them all put a plate on top of the plate of lacy pancakes, then turn them over so that the brown crispy side is uppermost. They can then be cut in wedges or folded

Answer 5

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.