To Make
Into a bowl, mix together all ingredients for the base recipe. Set aside to rest for 5 minutes.
Into a bowl, mix together all ingredients for the topping batter. Set aside to rest for 5 minutes.
Place Khanom Krok pan over low heat (You may also use a Japanese Takoyaki pan, or dutch pancake/poffertjes pan).
Brush the insides with oil and then fill the pan with ‘base’ batter until ¾ full. Let it cook over low heat for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-2.jpg
Using a ½ tsp measuring spoon, scoop topping and lower spoon directly into the centre of the cooking base batter. Begin pouring topping batter into centre of the pancake, and as the batter pours in, jiggle the spoon to incorporate the topping into the base pancake WITHOUT loosening the bottom where it continues to gently cook to a crisp. Repeat to fill the other pancakes with topping batter. You should be able to make about 30.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-3.jpg
Sprinkle a few slices of spring onions on each pancake one filled.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-4.jpg
Low fire and slowly cook – the pancakes may take 10 mins to cook.
Pancakes are ready when the bottom is golden brown and crispy
Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-5.jpg
Dessert
Che Troi Nuoc (Vietnamese Mung Bean Dumplings)
To Prep the Filling
Place rehydrated beans into a broad glass or metal bowl and steam for 30 minutes or until soft.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-2.jpg
Remove bowl from steamer and while hot, add in oil and sugar. Using a fork, mash the beans and mix until a thick paste forms. Set aside to cool completely.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-3.jpg
The paste will firm up when it cools. Using a teaspoon, measure out 1 tsp of paste and roll into a ball. Repeat until all the paste is used.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-4.jpg
To Prep the Syrup
Place all ingredients for syrup into a pot and place on high heat to bring the contents to a boil. Reduce the heat and let the contents simmer for 15 minutes, allowing the ginger to infuse the syrup.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-5.jpg
To Prep the Dough
Into a bowl, add glutinous rice flour and make a well in the centre. Pour in the hot water and use a chopstick or fork to mix the contents, until a dough forms.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-6.jpg
When it is cool enough to touch, add in the oil and sugar. Knead until a smooth dough forms. Let it rest for 15 minutes and then portion into 20 equal pieces.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-7.jpg
To Make the Dumplings
Take a piece of dough and using your thumb, make an indent large enough to place a mung bean ball. Gather up the sides of the dough to completely seal in the mung bean filling. Set aside, and repeat until all the dough is used. There should be enough batter for about 20 dumplings.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-8.jpg
To cook the dumplings, fill a medium-sized saucepan halfway with water, bring it to a boil before reducing the heat for the water to continue to simmer gently. Gently drop in the dumplings and let them cook until they float. Remove the pot from the heat. Let the dumplings sit in the water until ready to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-9.jpg
To Serve
Drain 3-4 dumplings and gently place into an individual serving bowl. Ladle enough ginger syrup into the bowl to almost submerge the dumplings. Generously top with prepared coconut cream and sprinkle sesame seeds or peanuts, if desired. This dessert is served hot in winter, and at room temperature/ with chilled ginger syrup in summer.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-10.jpg
Cantik Manis (Indonesian Coconut Sago Pudding)
To Make
Into a medium pot add water and bring it to a boil. Add in the sago and food colouring and let it boil on medium high heat for 15 minutes or until sago has turned translucent. Turn off the heat and let the sago rest in the hot water for another 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-2.png
Using a strainer, drain the sago and rinse off any excess coloured water.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-3.jpg
Into the same pot, add coconut milk, mung bean starch, sugar, salt and vanilla.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-9.jpg
Using a whisk, stir to break up the starch clumps, then place the pot over low heat. Use a spatula to stir and ensure that you scrape the bottom of the pot as it heats up to a boiling point. Continue stirring until it boils; at this point the mixture will thicken quickly and significantly.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-10.jpg
Remove the pot from the heat, pour in the sago and stir in to distribute the sago. At the same time, the thick batter will loosen. Place the pot over low heat again and heat to a gentle simmer while continuing to stir. Although thick, the batter needs to simmer and bubble for at least 2 minutes before you remove the pot from the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-11.jpg
While hot, scoop batter into jelly moulds or a tray. This has to be done quickly before the batter cools down too much and firmly sets in the pot.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-5.jpg
Allow the pudding to cool and set completely at room temperature before removing from the mould to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-6.jpg
Kuih Bakar (Malaysian Baked Custard)
To Make
Preheat the oven to 170°C. Line an 8-inch round baking tin with baking paper.
In a bowl, whisk eggs, sugar, coconut cream, pandan essence, oil and salt until well combined and sugar has dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-3.jpg
Add in flour and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-4.jpg
Pour into the prepared baking tin and bake for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-5.jpg
Sprinkle sesame seeds onto the cake surface, and continue baking for another 40 minutes or until baked through. https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuid-Bakar-Baked-Custard-6.jpg
If desired, increase the temperature to 190°C and bake until golden brown.
Let the cake cool completely before serving.
Japanese Momoyama Mooncakes
To Prep Fried White Bean Paste
To make the white bean paste, press all the skinless butter beans through a fine sieve to reveal a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes4-1.jpg
Next, heat up water and sugar in a frying pan on medium fire and cook until the sugar has dissolved. Add in the sieved white bean paste and fry for 10 mins until slightly thick. Add in maltose and continue to fry for another 10 mins. Add in milk powder and fry until the paste is thick and heavy. Remove from fire and transfer into a container to let it cool. You can prepare this the day before.
For the mooncake filling, mix chopped dried fruits and nuts with 250g of the fried white bean paste to form into a dough ball. Divide them into 12 portions equally.
In a big mixing bowl, mix fried white bean paste, flour and butter together. Knead into dough. Divide into 4 equal portions and color each of the 3 portions with one of the food powders, leaving one portion in its natural color. Divide each of the colours and roll into a small ball to create 24 balls in total to create the marbling effect.
You should have 24 portions of the mooncake skin and 12 portions of the filling in total.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes5.jpg
Take one portion of the skin and flatten into a disc. Place one of the mixed fruits and nuts balls in the centre and wrap it up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes6.jpg
Flour your mooncake plunger, slot the dough ball in and press out.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes7-2.jpg
Place completed mooncakes onto lined baking tray and bake in a preheated oven of 170°C for 15 mins. No browning needed, just to cook the skin.
Shanghai Savory Mooncakes (Xian Rou Yueh Bing)
To Prep Filling
Mix ground pork with all the ingredients for filling, mix well and leave in the refrigerator for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing4.jpg
To Prep Water Dough
In a large mixing bowl, mix flour, sugar and lard slowly with water till it form into a dough. Wrap it up with cling wrap and let it rest in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing5-1.jpg
To Prep Oil Dough
In a medium mixing bowl, mix flour and lard until it forms into a dough. Wrap it up with cling wrap and let it rest.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing6.jpg
To Make
Divide both the water dough and oil dough into 24 portions each. Make sure to keep the dough balls covered while you work to avoid the dough from drying out.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing7.jpg
Take 1 portion of the water dough and roll out into a disc and place 1 portion of the oil dough in the centre. Wrap the oil dough and seal the seam.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing8.jpg
Flatten the sealed ball with the seam side down, then roll out with a rolling pin into a long strip. Roll the strip up into a cigar.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing9.jpg
Turn it longways and roll it out again into a long strip. Roll the strip up again and stand it up with the spiral facing up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing10-1.jpg
Flatten the spiral down with your palm and roll out into a 12cm disc.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing11-1.jpg
Place a teaspoon full of ground pork mix onto the dough disc and wrap it up pinching the seam to seal. Place seam side down and gently flatten the dough ball.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing12.jpg
Eggwash all the completed dough balls and sprinkle with sesame seeds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing13.jpg
Bake in a preheated oven of 200°C for 25 mins or when mooncakes start turning brown.
Matcha Tofu Mousse Cake
To Make
Line a 15cm loose bottom baking pan with baking paper.
Soak gelatine leaves in water for 10 mins.
Place Oreo cookies inside a sandwich bag and crush them until fine.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-2.jpg
Pour out crushed oreo pieces into a bowl and add in melted butter and mix evenly. Press the mixture onto lined pan until compact.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-3.jpg
In a small bowl, mix mascarpone cheese with rum.
In another bowl, smash tofu until fine. Then add it to the mascarpone cheese mixture.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-4.jpg
Remove gelatine sleeves from soaking water and heat over a double boiler until it turns into liquid. Pour the melted gelatine over the cheese and tofu mixture.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-5.jpg
In a separate bowl, whisk matcha powder and milk together. Pour into the cheese and tofu mix and stir until combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-6.jpg
Strain the mixture through a sieve.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-7.jpg
Whisk whipping cream with sugar on high speed with a mixer until you reach a soft peak. Add whipped cream into the matcha cheese mixture in 3 additions until the mixture is mixed evenly.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-8.jpg
Pour mixture over the cookie base and let it set in the refrigerator for 2 hours or until the mousse is well set.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-9.jpg
Remove mousse from pan and slice accordingly. Top with matcha powder, dried rose buds and sugared pearls.
Hojicha Swiss Roll
To Make
Pre-heat oven to 180°C.
In a medium bowl, whisk egg yolks and sugar together until pale and creamy. Add in avocado oil, full cream milk, cake flour and hojicha powder in that order whisking for 20 secs after each addition.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-2.jpg
Whisk egg whites on a low speed until foamy. Then, add in cream of tartar and increase the speed to medium. Next, add in the sugar slowly while slowly increasing the speed to high until you achieve a soft peak.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-3.jpg
Fold in your egg white mixture in 3 additions to the egg yolk mixture until well combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-4.jpg
Spread onto lined baking tray and smoothen with a spatula. Tap base of baking tray against a hard surface a few times to release bubbles.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-5.jpg
Bake for 13-15 mins in preheated oven or until the surface has turned golden brown evenly (turn around mid-way to ensure even baking). Do not overbake (cake will be too dry and break when rolling) or underbake (cake will be too wet and skin will tear). Then, bake at 190°C for a further 2 mins to dry up the surface.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-6.jpg
While baking, prepare the cream filling. Whisk the whipping cream, icing sugar, and hojicha powder until you achieve a firm peak.
Once baking has completed, remove the cake from the oven, and drop the cake (from 5cm height) once to stop it from shrinking.
Remove the cake from the tray and cool on a cooling rack for 2 mins. Then, place a piece of baking paper on top, turn the cake over and peel away the liner. Then flip the cake back over (smooth surface facing up) and let it cool further but not completely cool.
Before the cake completely cools, place a larger piece of baking paper onto cake and flip it over with the smooth side facing down.
Spread cream filling onto cake and slowly roll it up to form a cylindrical shape.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-7.jpg
Secure both ends and wrap in baking paper, then chill in the refrigerator for 1-2 hours before serving.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-8.jpg
Taiwanese Sun Cakes (Tai Yang Bing)
To Prepare Filling (A)
Mix butter and maltose together by pinching and stretching until combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes2.jpg
In a mixing bowl, place all the other filling ingredients together with the butter and maltose mixture. Stir with a spatula until all ingredients have been evenly mixed through and have formed a dough.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes3.jpg
Wrap the dough up with plastic wrap and set aside.
To Prepare Oil Dough (B)
In a large mixing bowl, mix flour and pork lard together well.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes4.jpg
Shape into a dough and wrap up with plastic wrap. Set aside to rest for 30 mins.
To Prepare Water Dough (C)
Using the same large mixing bowl, add flour in and make a well in the centre. Place pork lard and icing sugar in the centre and bring them together with warm water.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes5.jpg
Shape into a dough and wrap with plastic wrap. Set aside to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes6.jpg
To Make
Remove all the dough from plastic wrap and divide them into 10 equal portions. Always keep them covered to avoid them from drying out.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes7.jpg
Take a moulded water dough ball (C) and flatten it with your palm. Place a moulded oily dough ball (B) on (C) and wrap it. Set aside and cover with plastic wrap. Continue with the rest until complete.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes8.jpg
To begin forming the several layers of the pastry, take a completed dough ball, dip it onto some flour (not too much) and place onto a flat surface. Flatten with your fingers before rolling with a rolling pin.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes9.jpg
Roll up into a tube and set aside, covered. Repeat with the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes10.jpg
Take one dough tube and flatten with your fingers first before rolling flat with rolling pin.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes11.jpg
Again, roll it up and set aside, covered. Complete with the remaining dough tubes.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes12.jpg
Take one dough roll and place your index finger in the centre and press down.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes13.jpg
With fingers from both hands, fold both ends of the dough together to form a ball.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes14.jpg
Turn the ball around with the seam side facing down, then use your fingers to flatten and roll out the ball with a rolling pin again, to form an 8cm disc.
Wrap (A) in and gently bring the sides together sealing the sides.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes15.jpg
Form a cone shape.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes16.jpg
Use your index finger and press down the cone tip gently to make it into a ball. Set aside, covered. Complete with remaining dough.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes17.jpg
Take the first filled dough and use a rolling pin to flatten it into a 12cm disc with the ‘tip’ facing up. Place dough onto a lined baking tray. Stamp with some red coloring for design.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes18.jpg
Bake in a preheated oven at 190°C for 12 mins. After 12 mins, switch off the oven and let the pastries sit inside for a further 8 mins. Remove and cool on wire rack. Serve!
Homemade Pocky
To Make
Place flour, sugar, and salt into a food processor and pulse once to mix. Add in butter cubes and pulse 2-3 times until it turns crumb-like.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-3.jpg
Add in milk and pulse a few more times.
Once mixed, tip out the crumbs onto some cling wrap and gently pull them together to form a dough.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-4.jpg
Wrap up and chill in the refrigerator for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-5.jpg
Pre-heat oven to 180°C. Roll out the dough to about 4mm thick and cut to the desired length. Then with a ruler, measure 4mm and cut out into sticks.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-6.jpg
Place them on a baking tray lined with baking paper. Bake for 15-18 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-7.jpg
Once flour sticks are cooled, coat with melted chocolate and crushed almonds/sprinkles. Do this one at a time while the chocolate is still liquid for crushed almonds or sprinkles to stick on.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-8.jpg
Serve!https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-9.jpg
Japanese Soufflé Pancakes
To Make Soufflé Pancakes
Begin by separating the egg whites and yolks into 2 separate bowls.
In a mixing bowl, whisk egg yolks with milk well until light and fluffy.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-3.jpg
Mix flour and baking powder together, then sift it into the egg mixture. Stir well then add in the vanilla extract.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-4.jpg
In another bowl, whip the egg whites with a hand mixer. Add in sugar slowly, around 1/3 at a time. Add in cream of tartar and continue to whip until the egg whites reach a stiff peak.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-5.jpg
Scoop a big dollop of the egg white into the egg yolk mixture and mix well with a whisk.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-6.jpg
Then, pour in the balance of the egg white and fold in with a spatula. Do not over mix.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-7.jpg
Heat up a flat surface frying pan on low heat adding a little oil. Wipe away any excess with a kitchen towel.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-8.jpg
Once the pan has heated up, scoop a big spoonful of batter onto frying pan. Try to build the batter upward.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-9.jpg
Add a few drops of water and cover, cooking for 3 mins. Then turn and cook the other side for another 3 mins. Repeat until all the batter is used up (around six pancakes).https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-10.jpg
To serve, place pancakes on a clean plate and sprinkle some icing sugar on pancakes.
Serve with assorted berries and fruits. Top with maple syrup or whipped cream.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-11.jpg
Airfryer Tapioca/Cassava Cake (Kuih Bingka Ubi)
To Make
In a mixing bowl, mix grated cassava with sugar and mix well.
Next, add in coconut milk, salt, egg, and turmeric powder. Mix until well combined. Then add in butter and mix well.
Lastly, add in desiccated coconut and mix well.
Pour into your lined baking pan and air-fry at 160°C for 15 mins, then 180°C for another 10-15 mins or until the surface has turned golden brown.
Once ready, remove from air-fryer and leave to cool on a cooling rack before cutting. Serve.