Kauk Mote (Burmese Folded Pancake of Red Beans & Coconut)
This crepe was dredged from childhood memories of night markets in Yangon and Cho's recent craving for sweet things with her baby due (at the time of writing) in about three weeks.
160g of self rising flour (.70 cup)
80g rice of flour (.35 cup)
1/2 teaspoon of salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
100ml coconut milk (almost half a cup)
300ml water (1.25 cups)
oil for fryingFilling:
200g sweetened red (azuki) beans
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.
I am using pre-cooked red beans from a can which is rather too sweet. I make a note to make the red beans myself next time as the recipe by Grace Young is straight forward.
The key to making these pancakes is to have a seasoned flat pan. If you do not have one, use a non-stick frying pan. Lightly grease the 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 colour.
Using a flat-bladed knife, 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.Original Recipe and Burmese Food Blog
You may alter the work and photo, including forming derivatives. You may not use the work for any commercial purpose, you must attribute the work back to the original source and if you make any variations then these must be made available under the same license conditions as this work.