[Recipe] Peranakan Apom Bokwa with Banana Pengat Sauce

March 24, 2019 The Hedgehog Knows 0 Comments A⁺ a^-

Since my initial Facebook & Instagram posts on the hands-on Apom Bokwa Workshop I attended at The Peranakan a few weeks ago, a few of you PM-ed me for the recipe.

For those who are unfamilar with what Apom Bokwa is, it is a traditional Peranakan/ Straits Chinese dessert consisting of mini pancakes served with a rich banana sauce.

I can't say that I am the expert at making Apom Bokwa, because I also attended the workshop and learnt many new tips from Chef Gabriel Khoo. But with credits to the kind folks at The Peranakan, they have allowed me to share it online here. As usual, I have included a few tips below to make your cooking adventure a little easier.

For the real thing, do attend the hands-on Apom Bokwa Workshop at The Peranakan (Level 2, Claymore Connect Shopping Centre, Orchard Road). The restaurant also conducts hands-on Nasi Ulam Workshop.

Apom Bokwa Workshop: Saturdays, 3pm, S$60/pax
Nasi Ulam Workshop: Sundays, 3pm, S$60/pax

Nasi Ulam is a dish that is rarely available at restaurants because of the hard work required to prepare it, so don't miss this opportunity to learn it straight from the chef. Book early to get your preferred date! :)

Apom Bokwa with Pisang (Banana) Pengat Sauce

Credits: The Peranakan

Yield: 30 portions

Ingredients

(A) Pancake Batter
500g self raising flour
120g glutinous rice flour
1 tsp fine salt
1 1/2 tsp yeast
900ml water

(B) Pisang Pengat Sauce
100g water
2 pandan leaves
100g gula melaka/ palm sugar
400g coconut milk
3 bananas, sliced
1/4 tsp fine salt

Directions

1) Prepare the batter.

Add all (A) ingredients, except water, together in a bowl. Mix well. Then, add water and stir until the batter is smooth.

Tips: Avoid placing the yeast and salt together. Salt will slow down/ kill the yeast, resulting in batter that may not rise.

2) Set aside.

Cover the bowl, preferably with a damp tea towel, to allow the batter to rise. Set aside for at least 1 hour.

Tips: Place the batter in a warm place, e.g. kitchen, because the yeast works better in warmer temperatures.

3) Boil.

To prepare the banana sauce, first boil the water with knotted pandan leaves and gula melaka. Reduce heat when the gula melaka is dissolved.

4) Stir.

Add coconut milk and bananas, stirring constantly until the sauce is thickened.

5) Remove from flame.

When the sauce is thickened, turn off the flame. Add salt.

Tips: If your mixture is too watery, add a little corn starch to thicken it.

6) Check batter.

After at least 1 hour, the batter should have risen sufficiently.

7) Prepare blue pea extract.

Pour hot water over the blue pea flowers. Steep for 10 min until the water is dyed blue.

8) Prepare blue pea batter.

Pour 1 to 2 tablespoon of batter into the blue pea extract. Mix well.

Tips: If the blue pea batter is still a little runny, add a little more batter. The thicker this blue pea batter is, the more defined the patterns will be later.

9) Cook.

Lightly grease the apom mould. When the oil is hot enough, scoop batter into the mould until it is 3-quarters full.

10) Design (Optional).

Add the blue pea batter. Make swirls or create other patterns.

Cover and heat until it sizzles and it is fully cooked. (You need not flip the pancake to cook the top.)