UPDATED POST – on 14 August 2014
Last year, I have prepared this mooncake but I cut it in square shape and I have put sesame seeds in the crust. It doesn’t look that authentic and this year, I have decided to prepare again in the traditional shape which is round and without any sesame seeds. The recipe is in the post proper itself.
This is how it was being packaged and sold in Kuching Teochew Cake House. Picture courtesy from Mr. Tan Sia Hong who take the trouble and go around taking picture for me.
I am a rather sentimental person. I am always homesick of the snacks that I have eaten when I was young.I have a detailed post on the unique Sarawak Butter Buns (砂朥越牛油面包） (http://wp.me/p3u8jH-vg) and a fusion of famous Sarawak Tomato Noodles with West Malaysia Yee Min on （茄汁伊面）(http://wp.me/p3u8jH-ud)。
Mid-autumn festival is approaching and I am now homesick of this special pancake (and some dialects group) treat it as moon cake. I am not really fancy about current type snow skin moon cake or the traditional Cantonese moon cake but I have the inclination to like the Teochew style of moon cakes with the flaky skins. I never fancy lotus paste (should be the most expensive) filling and I usually opt for the white mung bean filling (白豆沙）。But this just suddenly came across my mind that it is another type of moon cake that I missed.
CITRUS ZEST CHINESE PANCAKE
This special pancake can be found in East Malaysia rather easily. I have to be very frankly I do not know how to translate this traditional Chinese delicacy. Literally, it was translated as the Kite Pancake. The origins have yet to be traced but I seriously believed that it is a type of Zhaoan or Teochew sweets. This is because I can get it in Singapore during moon cake festivals from the famous Teochew cake house called “Yang Hua Teochew Cake House) (荣华饼家）.
Apparently, there are not many bloggers who blog about this special sweets and in fact you will have a hard time to search for a recipe on the net. I managed to get a recipe from HERE and immediately I just bookmarked it and today, I have recreated it but modified to include sesame seeds. This blogger is also from the State of Sarawak, Malaysia.
As I did not manage to get Maltose (麦芽糖), I have substituted with home made golden syrup . Overall, the results are satisfactory especially for those who craved for this snacks. As there are very limited or only one recipe available, I have difficulty to compare between recipes but overall, I will think that it is 90% resemble those who sold in Kuching market and definitely something that I would do in the near future.
I have purposely do it a rectangular shape because it is easier for me to cut for serving.
The snack shall be a bit crunchy on the crust and the inside a bit chewy and sticky full of citrus flavours.I missed this pancake. It goes well with a cup of hot tea or coffee.
The preparation of the pancake will involve:
Part A – “Crystalizing” the Sugar
Part B – Preparing the Skins
Part C – Preparing the Fillings
Part D – Wrapping, Rolling and Pan Frying
PART A – “CRYSTALIZING” （反沙）THE SUGAR
What is required
300 gram of castor sugar
50 gram of water
Steps of preparation
Have a sauce pan, add water and sugar.
Heat the sugar and water over “MEDIUM HEAT” and constantly stir it until it melts.
Let it boil until it re-crystalized.
Special notes required
Please avoid using non stick pan as I have a hard time to get it crystallized.
If you use high heat, instead of re-crystalizing, your sugar will become caramelized and you will have a hard time to “break” the sugar.
PART B – PREPARING THE SKINS
What is required
300 grams of plain flour
100 grams of vegetable shortening
100 grams of hot water
1 big tablespoons of icing sugar
1 big tablespoons of maltose/golden syrup
Steps of preparation
In a big mixing bowl, add vegetable shortening, plain flour, golden syrup/maltose, icing sugar and hot water.
Slightly mix using a tablespoon. Knead until it form a soft dough. Set aside of later use.
PART C – PREPARING THE FILLINGS
What is required
1 big table spoon of orange zests or dried Chinese Oranges (桔饼)
20-30 grams of candied winter melon (冬瓜条） – diced in very small pieces (optional)
75 grams of cooked glutinous rice powder (糕粉）
150 grams of plain flour (普通面粉）
300 grams of crystalized sugar (as from PART A) （翻砂糖）
100 grams of sesame seeds (optional) （芝麻）
1 big tablespoons of golden syrup or maltose (maltose preferred) （麦芽糖）
100 grams of icy cold water (冷水）
In a bowl, put golden syrups/maltose together with crystalized sugar. Add 100 grams of water and let it slightly dissolve.
In a big mixing bowl, add plain flour, cooked glutinous rice flours, orange zests.
Make a hole in the centre of the flour mixture, pour the liquid mixture and knead until smooth.
PART D – WRAPPING, ROLLING AND PAN FRYING
Divide the dough and the fillings into 4 equal portions.
Slightly flatten the rough dough and wrapped the fillings with the dough.
Use a roller pin to roll it in a round shape with a height of about 5mm thick.
Sprinkles additional sesame seeds on both side and pan fry using the lowest heat until the dough is cooked and turned golden brown in colour.
For servings, cut into your desired shapes and sizes.
I have tried to re-create pancake based on the only recipe that I have. I have decided to post in the blog as I want to introduce this to my international readers. Do give it a try and see if it suit your taste bud.
Hope you like the post today and cheers.
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