Peranakan-style Corn Pancakes

Ingredients

In this Peranakan adaptation, the traditional Spanish Coques de Dacsa is transformed by incorporating Peranakan flavors and spices. The original dish typically uses wheat flour, while the Peranakan version replaces it with ground rice, giving the pancakes a unique texture. Additionally, the Peranakan-style Corn Pancakes incorporate spices like turmeric and coriander, which are commonly used in Peranakan cuisine to enhance the flavors and add a touch of warmth. We alse have the original recipe for Coques de dacsa, so you can check it out.

• 2 cups (300g) fresh corn kernels 2 cups (300g) fresh corn kernels
• 1 cup (150g) ground rice 1 cup (150g) ground rice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons chopped spring onions 2 tablespoons chopped spring onions
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels, ground rice, turmeric powder, coriander powder, salt, and white pepper. Blend until you have a smooth batter.
2. 2.
   Transfer the batter to a mixing bowl and stir in the coconut milk and chopped spring onions. Mix well to combine.
3. 3.
   Heat a non-stick pan over medium heat and add a small amount of cooking oil.
4. 4.
   Pour a ladleful of the batter onto the pan and spread it out into a thin pancake.
5. 5.
   Cook the pancake for 2-3 minutes on each side, or until golden brown and cooked through.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. 7.
   Serve the Peranakan-style Corn Pancakes hot, either on their own or with your choice of side dishes.

Treat your ingredients with care...

• Corn kernels — Use fresh corn kernels for the best flavor and texture. If fresh corn is not available, you can use frozen corn kernels, but make sure to thaw them before blending.
• Ground rice — You can easily make ground rice by grinding uncooked rice in a blender or food processor until it reaches a fine powder-like consistency.
• Turmeric powder — Turmeric adds a vibrant yellow color to the pancakes and has numerous health benefits. However, it can stain surfaces easily, so be cautious while handling it.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before measuring.

Tips & Tricks

• For a spicier kick, add a small amount of finely chopped chili to the batter.
• Serve the pancakes with a side of spicy sambal or a tangy cucumber salad for an extra burst of flavor.
• If you prefer a thinner pancake, you can add a little more coconut milk to the batter.
• Make sure the non-stick pan is well-heated before pouring the batter to achieve a crispy exterior.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster before serving.

Serving advice

Serve the Peranakan-style Corn Pancakes as a snack or a light meal. They can be enjoyed on their own or with a variety of side dishes. Garnish with some fresh herbs or spring onions for an added touch of freshness.

Presentation advice

Arrange the Peranakan-style Corn Pancakes on a platter, stacking them neatly or arranging them in a circular pattern. Drizzle some sambal or a tangy sauce over the pancakes for an attractive presentation. Serve with a side of cucumber salad or pickles to complement the flavors.