Why
are these really ugly Chinese pancakes? Because the dough was so sticky
that I had a lot of trouble just getting the filling to be wrapped up
than to worry how nice it would look.
My original idea was to find a recipe to use up some of the glutinous rice flour that was bought to make onde-onde
This one sounded promising. But I wanted a savoury snack, not a sweet one. So, I replaced the red bean paste with some mashed up chicken-potato curry that I had in the fridge.
http://www.guaishushu1.com/glutinous-rice-flour-red-bean-pancake-%E8%B1%86%E6%B2%99%E7%83%A7%E9%A5%BC-%E7%B3%AF%E7%B1%B3%E7%9A%AE%EF%BC%89/
The ingredients to make the dough from the recipe above:
150 grams of plain water
30 grams of white castor sugar
2 tablespoons of cooking oil
150 grams of glutinous rice flour
30 grams of rice flour- optional
Something went awry with my preparation. After boiling the first 3 items in a pot, there was too much flour for the liquid to handle. So, I poured in some water from the kettle. I guessed my trouble started from here because the dough was too sticky (and hot!!!) to handle. Had to add in a few tablespoons of normal all purpose wheat flour to even make it into a ball. Then, cutting and shaping it required more flour again. It took me up till the third or fourth piece before I could get the hang of spreading out the dough and wrapping something in it and flattening it like a pancake. It's a wonder these pieces are not more ugly and messy.
Finally, the glutinous rice flour dough was all used up but I had some leftover mashed curry filling. That is the alien among the group of pancakes. It was made of normal wheat flour with no time for the dough to rest. I was in a hurry to pan fry the whole lot up before going out.
Surprisingly, in the pan, I could do a little bit of rescue work. Since the dough texture was so soft, flattening it made the pancakes smoother and a little bit more presentable.
Oh, the taste of the pancake is nice - soft with the hint of sweetness from the sugar. I can imagine it would have matched perfectly with the red bean paste or some other sweet filling. But all is not lost, the curry filling was fine, mainly because it was a mild curry. Maybe there are more suitable savoury fillings, something with spring onion ...
My original idea was to find a recipe to use up some of the glutinous rice flour that was bought to make onde-onde
This one sounded promising. But I wanted a savoury snack, not a sweet one. So, I replaced the red bean paste with some mashed up chicken-potato curry that I had in the fridge.
http://www.guaishushu1.com/glutinous-rice-flour-red-bean-pancake-%E8%B1%86%E6%B2%99%E7%83%A7%E9%A5%BC-%E7%B3%AF%E7%B1%B3%E7%9A%AE%EF%BC%89/
The ingredients to make the dough from the recipe above:
150 grams of plain water
30 grams of white castor sugar
2 tablespoons of cooking oil
150 grams of glutinous rice flour
30 grams of rice flour- optional
Something went awry with my preparation. After boiling the first 3 items in a pot, there was too much flour for the liquid to handle. So, I poured in some water from the kettle. I guessed my trouble started from here because the dough was too sticky (and hot!!!) to handle. Had to add in a few tablespoons of normal all purpose wheat flour to even make it into a ball. Then, cutting and shaping it required more flour again. It took me up till the third or fourth piece before I could get the hang of spreading out the dough and wrapping something in it and flattening it like a pancake. It's a wonder these pieces are not more ugly and messy.
Finally, the glutinous rice flour dough was all used up but I had some leftover mashed curry filling. That is the alien among the group of pancakes. It was made of normal wheat flour with no time for the dough to rest. I was in a hurry to pan fry the whole lot up before going out.
Surprisingly, in the pan, I could do a little bit of rescue work. Since the dough texture was so soft, flattening it made the pancakes smoother and a little bit more presentable.
Oh, the taste of the pancake is nice - soft with the hint of sweetness from the sugar. I can imagine it would have matched perfectly with the red bean paste or some other sweet filling. But all is not lost, the curry filling was fine, mainly because it was a mild curry. Maybe there are more suitable savoury fillings, something with spring onion ...
 |
| After first kneading and shaping the dough into a ball .. it was sticky again after cutting. Flour to the rescue. |
 |
| These pieces look disastrous in shape, color, execution ... actual home cooks are like this, you know. |
 |
| After pan frying. The pieces look a little like pancakes, except the alien 'curry puff' in the centre. |
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