Wednesday, 18 September 2013

QQ Glutinous Pancake with Pumpkin Filling QQ糯米南瓜面煎糕

Yield: 4 pieces of pancakes

100g warm water, not exceeding 35 degree Celsius
30g fine sugar
1/2 tsp instant dry yeast

80g milk, room temperature
1 egg, room temperature
1/2 tsp vanilla essence (optional)

Pinch of salt
120g All-purpose flour
10g glutinous rice flour

1/4 tsp baking soda
1 tsp water

~100g pumpkin kaya

1. Pour warm water (<35 degree C) into a container. Add sugar to the water. Sprinkle yeast over the warm water and let the mixture stand for about 5 minutes to activate the yeast.

2. Add milk, egg, and vanilla essence to the yeast water mixture. Mix well.

3. Add in the all purpose flour, glutinous flour and salt, in three additions, to the mixture in (2). Mix well into a smooth batter and cover with food wrap. 
Let the batter proof for about 90 minutes, or till the quantity double.

4. Mix the baking soda with 1 tsp of water, and add to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 minutes while you warm up the pan.

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

6. When the pan is hot, pour in the batter.
Swirl the pan a few rounds to give an even spread round the wall of the pan. 
The raised edge will help to hold the filing better.

7. Close and lock the pan to cook the pancake for about 12 to 15 minutes.  
Lower the heat to lowest after about 5 minutes.
Shift the pan every 2 to 3 minutes to ensure even heating.
The pancake is cooked when the edge pull away from the wall of the pan.

8.  When the pancake is cooked, transfer it to a cutting board lined with parchment paper. Spread the pumpkin kaya over half of the pancake surface. 

9. Fold the pancake into half with the help of the parchment paper.

10. Cut the pancake and serve warm :)

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