Monday, February 04, 2019

Kauk Mote | Crepes with red beans and coconut (Burma/Myanmar)

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.

Pictured is one of the books I'm reading right now, about a man who grew up in a traditional way and made it all the way to the UK to study English.

Kaku Mote
(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

Put 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.

Using 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.

 Pictured with the tea is a book of folktales from Burma, highly recommended.

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!

1 comment:

Unknown said...

I'm Burmese you don't have to always use red bean I use chocolate sometimes.