I'm reading books from Asia this year, and alongside that will be baking and cooking some new recipes from various countries. For Burma/Myanmar, the three most frequently mentioned dishes are the tea (see at the end of this post!), fermented tea leaf salad (difficult to track down in the states,) and mohinga, a seafood-curry-noodle soup that is frequently consumed for breakfast. I struggled to find the right ingredients so I decided to make this interesting crepe, a street food often found in this region. It could have had more ingredients in the filling, like coconut cream, chopped roasted peanuts, or savory ingredients, but I went with the red bean and coconut.
The original recipe I found, which is copied elsewhere on the internet, has a major flaw. If you use self-rising flour, you should omit the additional salt and baking soda included in the recipe, which I imagine someone wrote down as what to add to flour to make it the equivalent of self-rising flour. I ignored my instincts and went ahead and added it, and the pancake/crepe batter was awful.
(recipe from Hsa*ba, also posted on World of Crepes)
160g of self rising flour (.70 cup)
80g rice of flour (.35 cup)
1/2 teaspoon of salt [DO NOT ADD WITH SELF RISING FLOUR]
1 teaspoon bicarbonate of soda [DO NOT ADD WITH SELF RISING FLOUR]
2 tablespoons sugar
100ml coconut milk (almost half a cup)
300ml water (1.25 cups)
oil for frying
200g sweetened red (azuki) beans or red bean paste
80g fresh grated coconut
pinch of salt
the dry pancake ingredients in a mixing bowl. Add the coconut milk and
water, stirring to form a runny batter. Rest for at least 30 minutes,
preferably a couple of hours.
Lightly grease a pan with a
little oil and heat on moderate heat. Using a ladle pour the batter
carefully. The idea is to have an even layer of batter to cover the pan.
To spread the batter, tilt the pan.
Cover and leave for a few of
minutes. When bubbles appear on the surface, carefully spread the red
beans and grated coconut. Remember to mix a pinch of salt with the
coconut first. Cover the pan again and allow the pancake to cook for a
further minute or two until the edges are golden in color.
a flat spatula, fold the pancake into half and ease onto a plate.
Serve while warm. The outside should have a lovely crispiness and the
inside soft with the filling oozing out.
Myanmar/Burmese Tea (bonus recipe!)
Brew a black tea double strength, or strong, anyway.
For every 6 oz tea, add 1 oz condensed milk and 1 oz evaporated milk. Or adjust to taste.
Delicious! I've made it three times since 2019 began!