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Category Archives: South-East Asian Goodies
5 0z AP flour
1 tsp baking powder
1/8 teaspoon salt
3 ripe bananas, peeled and mashed
3 tablespoons sugar
Canola oil for frying
Combine the flour, baking powder and salt and sieve.
In a mixing bowl add in the mashed bananas and sugar, and stir in the flour mixture and mix well to form a batter.
Heat the canola oil in a wok or deep frying pan over a medium heat. Using a teaspoon, drop spoonfuls of the bananas batter into the hot oil. Fry till fritters are golden brown. You may serve with powdered sugar.
7 oz frozen grated white coconut, thaw
1/4 teaspoon salt
1/4 pound sweet potato, peeled, steamed and mashed
1/2 pound glutinous rice flour
3/4 cup pandan extract (1 teaspoon pandan paste)
5 oz palm sugar, chopped
Mix grated coconut with salt and set aside.
In a mixing bowl combine mashed sweet potatoes with the glutinous rice flour. Add the pandan juice a little at a time and work it into the dough. Add more water if more moisture is required to work into a fairly stiff dough. Knead until smooth.
Divide the dough into small balls and make a hole in the center of each ball. Fill in a chopped palm sugar in it. Wrap the palm sugar and roll back into a ball.
Bring a pot of water to boil and cook a few balls at a time in the boiling water. When the balls float to the surface, it shows it is cooked, remove and roll each ball in the salted grated coconut. Serve it warm or cool.
Sweet potatoes are one of my favorite vegetables. They can be cooked savory or sweet. I like to cook both ways. I used sweet potatoes in one of my recipes, Vegetable with Sweet potatoes Lemak. View more
Usually this pancakes are eaten in the morning as breakfast. It is always accompanied with a sauce known as chutney. It is commonly sold in the Southern part of India. While I was growing up in Singapore, there is a group of Indian immigrants from South India and they are called Tamilans brought this cuisine into Singapore. View more