Yochana's Cake Delight! : Spring Onion Pancake

Saturday, September 29, 2007

Spring Onion Pancake

12 comments:

silverrock said...: Ooo... my favourite pancake of all. I actually prefer this one to the sweet ones!; October 01, 2007 8:11 am
Anonymous said...: i m a GHOST. I M HERE TO HAUNT U AND PULL YOUR EYEBALS OUT. no joking joking.

haha. nice pancakes there...looks a but like roti prata...i saw one on the asian food channel using XLB skin...is this the same?; October 02, 2007 7:29 pm
Aunty Yochana said...: Hi Leng Leng,

You're so cute.

No..this is different for XLB. XLB uses hot water dough while this uses yeast dough.

rgds; October 03, 2007 5:32 pm
Anonymous said...: ohh . yes now i see, it looks more like bread. aunty, i lived in india for internship for a while, love the sweets there. you should try making some of them..i think u will like them

I reccomend palkova, kesari, and Gulab Jamun.Yumyum; October 03, 2007 8:25 pm
Aunty Yochana said...: Hi leng leng,

are you taking up medicine?

Oh..I would to make those but I don't have the recipes.

rgds; October 03, 2007 10:14 pm
Anonymous said...: no aunty, i am doing journalism.

give me a day or 2, i shall post the gulab jamun recipe here..; October 03, 2007 10:41 pm
Aunty Yochana said...: Oh Thanks Leng leng,

will be waiting patiently.

rgds.; October 04, 2007 7:05 pm
Anonymous said...: Here is the recipe which I asked tunasushi to share, as I have emailed her for it before.I think you know her? She has kindly said yes to me sharing it with you..here it goes

Gulab Jamun

For balls:

2 cups full fat milk powder
1 1/2 tablespoons self-raising flour
1/2 cup warm milk
1 teaspoon ghee

Scented Syrup:

2 cups sugar
2 cups water
1 tablespoon rose water
1/2 teaspoon saffron
1/2 teaspoon cardamom powder

Making the Scented Syrup:

Combine sugar, cardamom powder and water and bring to a boil for 3 minutes. Remove from heat and add rose water.

For Balls:

Combine the warm milk and ghee together.

Mix the powdered milk and flour together in a bowl and sprinkle slowly into the wet mix to form a dough.

Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.

Cooking Process:

Gentle, low heat is a must. Use ghee to fry in a wok for best results, with the ghee about 2.5-3 inches in depth.

Heat the ghee on low to 215 degrees farenheit.
S
lip in the balls, one by one. They will sink. Do not touch them at all at this point.

Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.

Now, use a wooden spoon to gently agitate and keep them evenly browning.

The ghee will slowly get hotter as the balls cook.

After about 20 minutes, the ghee will have risen in temperature to around 245 degrees farenheit and the balls should be nice and golden.

Remove a ball and put it in the prepared syrup to test it for its doneness .

If it doesn't collapse after 3 minutes, remove the others and add to the syrup.

If it does collapse, fry for another 5 minutes and try again.

Let soak for 2 hours at least before serving.

Serve room temperature or warmed up or even cold(my fave); October 05, 2007 3:57 pm
Aunty Yochana said...: Oh thanks Leng Leng.

rgds; October 05, 2007 10:40 pm
Anonymous said...: hope u make them soon. would love to see how yours turn out; October 06, 2007 1:11 pm
Anonymous said...: hi ay.just wondering if u have made yet. dying to see yours!; October 21, 2007 9:12 pm
Aunty Yochana said...: Hi Leng Leng,

I'm waiting for deepavali.

rgds; October 21, 2007 9:18 pm

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