Sabah’s Bajau community has long been associated with a deep-fried pancake called panjaram. While panjaram is also an important part of a Bajau kenduri or thanksgiving celebration, or simply as an everyday snack, it is during Ramadan when this pancake is particularly sought after.
There are two variations of the panjaram – a brown coloured one flavoured with palm sugar and a light green version flavoured with pandan leaf extract.
The basic recipe calls for a combination of wheat, rice and glutinous rice flour, apart from coconut milk, sugar or palm sugar and cooking oil.
“A panjaram should be about 8cm in diameter and encircled with a crunchy edge. The kuih itself is moist and soft,” she said. “To get it this way we need to use a cast-iron wok that is about 20cm in diameter.”
Recipe :
Ingredients:
Rice flour
Wheat flour
Sugar
Water
Cooking oil (Mix all the mixture well)
Method:
Mix the rice flour, wheat flour and sugar with water until smooth. (Not too dilute) Marinate the mixture for 2 hours. Heat the cooking oil in the frying pan and pour the mixture using a mould so that the size of the cakes are the same. Fry until cooked. Serve.
Rice flour
Wheat flour
Sugar
Water
Cooking oil (Mix all the mixture well)
Method:
Mix the rice flour, wheat flour and sugar with water until smooth. (Not too dilute) Marinate the mixture for 2 hours. Heat the cooking oil in the frying pan and pour the mixture using a mould so that the size of the cakes are the same. Fry until cooked. Serve.
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