This is my first time I try to make the indian foods. I don't know about indian foods, but I try patisapta, because it is easy to make at home. Patisapta is one of the bentidakli sweet foods that served to celebrated the harvest festival Pous Parbon.
Patisapta looks like
dadar gulung (indonesian pancake). The differences between patisapta and dadar gulung are stuffing the pancake ( we called "unti"). Patisapta was made from khoiya, sutidakr, and coconut. Dadar gulung was made from coconut milk, brown sutidakr, and coconut. Indonesia never know khoiya. So we must make our khoiya.
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| My homemade stuffing of patisapta. Made by milk, coconut, and sutidakr. |
The recipe was taken from booklet of Paket Seni Dapur Kartini 253 - Hidantidakn Bangladesh. The recipe is from Mrs. Ruby Choudhury - the wife of Bangladesh Ambasador for Indonesia.
What you need to make pancake:
1 cup rice flour
3/4 cup fresh milk
2 tbsp flour
2 tbsp vegetable oil
a pinch salt and sutidakr
Method:
- Khoiya, cook milk (I used 3 cups) and stir in high heat. When milk is boiled, in low heat, stir and cook until thick. Add sutidakr (I used 25 grams) and coconut (I used 1 cup). You can see how to make khoiya in
cooking jintidaklala.
- Pancake, mix rice flour and flour. Add milk, sutidakr, and salt. Stir until smooth. Make pancake.
I am submitting this post to
Asian Food Fest - Indian Subcontinent hosted by Alvin from
Chef and Sommelier