Delicious Myanmar snack commonly sold in the market and Pagoda festival around the country. It is also a best seller food item in the annual food festival night of December every year.
Pancake is in fact a snack of the evening enjoyed during the relaxing stroll around the festival grounds in the cool of the night.
Require Kitchen Utensils
Flat Pan or Frying Pan, Brush, Medium Size Soup ladle and Turner.
There are many varieties of rice in
Rice Flour 300 g (2 cups)
However, if you are really adventurous and want to experiment the professional’s ways, use this method.
Wash the rice and sock in the clean water for overnight. Then put in the grinding wheel. For you, put into the blender and grind it with highest speed. Put the fine ground wet dough into (very thin) cotton beg and hang it for some time to drain out water.
¼ teaspoon Baking Soda (Bicarbonate Soda)
1 teaspoon finely chopped ginger
3 tablespoon chopped coriander leaves (spring onions can be substituted)
2 table spoons vegetable oil
100 g (1/2 cup) cow pea (garden peas can be substituted)
Mix the rice flour (or wet dough) with salt, baking soda, ginger in a bowl. (If you used the rice flour, add half cup of cold water into the mixture.)
Beat the eggs in a separate bowl and add into the mixture.
Mix it well.
Add the remaining water and stir slowly until the mixture is completely syrupy but not too thick.
(The thickness of the mixture is important.)
Heat the flat pan or frying pan.
Brush the surface with vegetable oil.
When the pan is reasonably hot, pour the rice batter (about 2 to 2-½ tablespoon) with medium size soup ladle and spread it thins circularly.
Lightly brush the pancake with a little oil to make it crisp and sprinkle with boiled peas and coriander leaves (or spring onion). Cook for 3 to 4 minutes till underside is crisp. Fold in half (with Fish Slice) and cook for further ½ to 1minute on each side. Remove it onto plate and serve it hot.