← Nouns Cooking · Indonesian & Filipino

Ingredients

• 250 g plain flour
• 40 g Sugar
• ½ tsp Salt
• 1 Eggs
• 1 tsp Vanilla extract
• 330 ml milk or water
• 1 tsp Baking powder
• ½ tsp Bicarbonate of soda, mixed with 1 tbsp water
• 2 tbsp sugar, for sprinkling
• 60 g Butter, softened
• 4 tbsp Condensed milk
• 50 g Chocolate sprinkles
• 50 g roasted peanuts, finely chopped
• 40 g Cheddar, finely grated (optional)

Method

1. Whisk the flour, sugar, salt, egg, vanilla and milk into a smooth, thick batter. Cover and rest for 1 hour.
2. Just before cooking, stir in the baking powder and the baking soda mixture. The batter will loosen and start to bubble.
3. Heat a heavy 24 cm frying pan (cast iron is ideal) over medium-low heat and grease it lightly. Pour in all the batter and swirl it a little up the sides. Cook uncovered for 3–4 min, until the surface is covered in holes and the bubbles stop forming.
4. Sprinkle the sugar over the top, cover with a lid and cook over low heat for 6–8 min more, until the top is fully set and the base is deep golden brown.
5. Slide it onto a board and immediately spread with most of the butter so it melts into the holes. Drizzle with condensed milk and scatter over the chocolate sprinkles, peanuts and cheese (if using).
6. Fold in half, brush the outside with the rest of the butter and cut into wedges. Eat warm.

Tips

• Low, even heat is everything: too hot and the base burns before the honeycomb forms. A thick-based pan helps.
• Contains peanuts, wheat, egg and dairy. Chocolate-cheese is the classic Indonesian combination; try it before you judge.

Sources

Written in our own words after cross-checking these recipes:

Nomadette What To Cook Today