Monday, May 21, 2007

Pancake Weekly #5: It's a little bit funny

A rich cream of the milkiest white, set against a backdrop of natural rooty sweetness wrapped around a soft, delicate sponge. Add a slight touch of palm sugar which exudes a subtle but full-bodied taste and you've got yourself... something weird... and tastebud-subjective.

In my latest endeaver, I'm trying a new combination which results I'm not even sure of myself. Utilizing the natural sweetness of sweet potatoes and the full bodied cream of a coconut, I tried blending the two together and creating an entirely never-heard-of pancake.

Combining Japanese sweet potatoes and coconut cream churned out a product quite similar to "Orh nee" or yam paste with a slightly distinguishable sweet potato edge while a drizzle of rich, thick Gula Melaka finished the snack off with a nice rustic feeling.

It's a subjective taste though, and I'm not sure if I even like it myself. I would have liked it, if we had good quality Japanese sweet potatoes here in Singapore. The imports we get, however, usually reeks of a stenchy chemical taste which leaves a really unappetizing aftertaste in the palate and I'm pretty sure there are people who can identify with my situation. Personally, I think it's pretty okay if eaten warm when the components work together harmonously. After it turns cold, the taste becomes a little off, plus sweet potatoes turn green after exposed to light for awhile and developes that weird taste.

In short, I received good and not-so-good feedback on this pancake so try it, if you're feeling brave enough.

3 large sized Japanese sweet potatoes
1 cup of water
10 tbsp of Gula melaka
4 tbsp of coconut cream
2 tbsp of oil

1. Steam sweet potatoes and remove skin
2. Cut potatoes into chunks and blend in a blender with 1 cup of water. Add more water if required
3. Heat 2 tbsp of oil on non stick pan and cook the sweet potato paste till paste-like
4. Remove from heat and add coconut cream and 6 tbsp of Gula melaka. Mix well
5. Spread on pancake and roll up
6. Drizzle remaining Gula melaka and serve warm

*Adjust coconut cream and Gula melaka according to taste


umami said...

I've been following your pancake series and this version sounds good to me- sweet potatoes and gula melaka goes well togther- maybe you can try a different type of sweet potato. Sheong Siong carries quite a few types.

The Yummie dummieS said...

Hi umami! I'm really flattered that you follow my pancake series :) Alrighty, I'll try snoop ard Sheng siong a little and I may try a diff sweet potato combination in the future. Thanks!

simcooks said...

This one does look a bit strange.

myCoffee said...

Actually this looks and sounds might interesting...!

Anonymous said...

Trying this one does seem to require a certain intrepidity. But great cooking means taking chances. Your last recipe made me think of this shirt that I ran into on the metro and tracked down to its website: