Optimum Heat Transfer for Better Cooking of Manchurian Pan Cake

Better Cooking of Manchurian Pan Cake


Manchurian pan-cake is widely known as ‘Ban-Jian-Kuih’ in Malaysia and Singapore. It is a tasty pan-cake for breakfast and handy snack at any time for the day. It can be easily made and kept to be eaten at any convenient and preferred moment of the day. To cook this type of pan cake, one is advised to use a thick pan that is about 1 cm in thickness rather than a thin pan so to achieve the optimum heat transfer which is an important factor to enable you to make a good pan cake. In addition, one must not use a Teflon-coated non-stick pan as the peeling of the pan cake from the pan using a metal or plastic blade may damage the Teflon surface of the pan.

The optimum heat transfer for making a good pan cake can be achieve by using a thick pan over a slow fire because the heat is given ample time to spread uniformly to the whole pan without causing over-heated localized spots.

According to some unwritten stories, the ‘Ban-Jian-Kuih’ recipe was created by a Qing Dynasty general of China with the name Zuo-Zong-Tang during the war against Hong-Xiu-Quan around 1850-1864. ‘Ban’ means ‘Manchurian’. ‘Jian-Kuih’ means ‘Fried Cake’. That is why it is called Machurian Pan Cake.

Ingredients:

Prepared the mixture (also known as ‘batter’) according to the guideline given below:

50 g of plain flour (Also known as all-purpose flour, it is a type of wheat flour)

30 g of rice flour (Make sure that it is not glutinous rice flour).

Half a teaspoon of bicarbonate soda

25 g of sugar

A pinch of salt

25ml of thick coconut milk (It can be canned coconut milk, but freshly squeezed coconut milk will give the best of taste)

50 ml of water

Recommended filling:

Half a cup to one cup of castor sugar

Half a cup to one cup of roasted peanuts (coarsely ground or finely ground, depending on one’s preference)

Half a cup of margarine or butter

A cup of honey

Optional fillings to be added:

Half a cup of cup cream corn

A cup of stir-fried sesame (Stir-fried without adding oil)

Sliced bananas

Chicken floss, fish floss or meat floss.

Procedure:

1. Sieve flours and bicarbonate soda to remove coarse particles. Keep the sieved flour and bicarbonate soda mixture in a container. Then, mix it with sugar and salt.

2. Add coconut milk and water into the container and then beat the mixture with a whisk until the mixture is homogeneous or uniform. During the whisking process, add more water bit by bit if the mixture becomes too dry to work on.

3. Keep the mixture aside for about 30 minutes. It must be covered with a slightly wet piece of cloth. Cloth is used as it provides ventilation.

4. Lightly applied the cooking oil to grease the pancake pan which is over a low fire. The thin layer of oil will prevent the pan cake from sticking to the pan.

5. Apply the batter on the pan to form a thin layer by using a long-handled scoop. Cover up the pan and cook it for 10 minutes over low heat.

6. The edge of pan cake has been a little brown by this moment. Scatter a mixture of sugar, roasted peanuts over it. Add the sesame and the selected type of floss together with sugar and roasted peanuts if you like. Then cover it up for another 10 seconds.

One can choose to add sliced bananas at this juncture so that they are cooked together with the nuts and flosses. Alternatively, one can choose to add the sliced bananas at the step after next step.

7. Drop a lump of margarine or butter onto the pancake and let it melt and then add some cream corn. Alternatively, you can choose to do away with margarine, butter and cream corn. You can just add some honey by dripping it evenly over the pan cake.

8) Without much delay, remove the pancake from the pan by pushing a metal blade into the gap between the pan-cake and the pan.

9)Fold the pan cake into half immediately. Let it cool down by losing heat naturally to the atmosphere but consume it while it is warm. Some may prefer to eat it after it has completely ‘cooled down’.

Eating the pan cake immediately while it is still burning hot from the pan may be bad for your throat in the short term and bad for the overall health for the long term.

Enjoy the cooking process and enjoy the food.

May the process be sweet at the beginning, sweet in the middle, sweet in the end, and sweet forever in the memory.

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