Saturday, October 30, 2010
This is a another simple tea time treat, using similiar ingredients with the cassava parcels, except that the coconut content is higher here.
I did not create this pancake out of nothing. It is actually a popular fare among the local Chinese, and it's called 煎木薯糕. I just recreated it with my own proportion of ingredients. This is one of my all time favourites :)
1 cup packed grated cassava
1/2 cup packed freshly grated coconut
1/3 cup sugar, more or less
Cooking oil for pan frying
1. Combine cassava and coconut.
2. Mix in sugar, do not add full amount, but taste as you go. Remember to spit out the raw cassava after tasting.
3. Heat a pan and put some cooking oil. (Non stick pans will not require a lot of oil to fry this)
4. Put in 1 heaped teaspoon of the mixture and using an oiled spatula, press it down to form a 1 cm thick pancake. Fry until both sides are golden and drain on absorbent paper.