Bane Moke can be made with either wheat flour or rice flour. This recipe used rice flour for quick and instant method.
1 cup Rice Flour
3 Tbs Butter
4 Tbs melted plum suger
1/2 cup Luke warm water
2 Tbs white vinegar
1/2 Tsp baking soda
2 Tbs sliced coconut
2 Tbs rosted de-hull peanut
1 Tsp poppy seed/ sesame seed
Pinch of salt
Beat Egg, mix Rice Flour, salt and Baking soda in a medium bow and sprinkle vinegar on the mixture. Add Luke warm water and mix well (do not over mix). When the mixture become bubbly, mix in egg and melted plum sugar.
Heat a small nonstick pan with one Table spoon of butter. When butter melted. Add one third of mixed batter in the pan. Keep the pan on low heat, sprinkle sliced coconut, roasted de-hull peanut and poppy seed. When you see air bubble on the surface, cover and cook for 2 minute. Flip over and cook for one minute until the side become crispy.
Enjoy the hot buttery Bane Moke.
5 cups Rice Flour
2 Tsp Yeast
6 cups Water
1 cups chopped coriander
1 cups chopped spring onion
2 cups boiled bean
Mixed rice flour, salt, yeast and water and leave it overnight in the fridge for at least 12 hours.
Oil smallest nonstick pan you have at medium heat and add one and half table spoon of batter mix. And add bit of boiled bean, coriander and spring onion. Cover with lid and cooked for 2 minutes. Add more oil while cooking to get crispier version.
Enjoy Mote PyaTaLatt.
White Radish Cake
500g white radish (Peeled and diced)
300g Rice Flour
250g Vegetable Oil (for flying)
200ml Water and 5Tbs Water
1 Tbs Salt
1 Tsp Chicken powder (Optional)
1 Tbs Dry prawn powder (Optional)
5 Tbs Tapioca Starch
In another medium pan cooked diced white radish in boiling water for 5 minutes. Mix cooked white radish and 200ml water and blend it to smooth paste. Transfer the mixture to large mixing bow and shift in Rice flour. Add salt, Chicken Powder, Dry prawn powder and tapioca starch and mix well with wooden spoon. Add in remaining 5 Tbs water slowly and mix well.
Oil the baking try and add the batter. steam the batter on steamer on medium heat for half and hour or until cooked. (insert small knife in the middle of the mixture, if the knife come out clean without batter mixture attached mean cooked)
Cool the cake and cut into the shape and size of you want.
Heat the oil in medium pan to 180 Degree C and deep fry the cake until golden.
Enjoy the crispy outside and soft inside radish cake with home made savoury dipping sauce
Savoury Dipping Sauce.
50g Palm Suger (malted)
30g Tamarind Paste
1 Tbs Fish Sauce
half clove Garlic (dice)
1 bird eye Chilli (seeded and dice)
1 Tbs Coriander (Chopped)
5 Tbs Water
Mix all ingredients and taste, if you need more sweet, add Plam Sugar, if you need more sour, add Tamarid, if you need more salty, add fish sauce, if you need more spice, add garlic and chilli. Adjust to your taste and eajoy with and deep fry items.