Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 large sweet potato, peeled and cubed
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Special equipment needed:
- Rolling pin
- Skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Slowly add the warm water and vegetable oil, mixing until a dough forms.
2. Knead the dough for 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. In a separate pot, boil the sweet potato until it is soft and tender. Drain and mash the sweet potato.
4. Add the brown sugar, cinnamon, nutmeg, ginger, and cloves to the mashed sweet potato. Mix until well combined.
5. Divide the dough into 8 equal portions. Roll each portion into a ball.
6. Flatten each ball with a rolling pin, making a circle about 6 inches in diameter.
7. Place 2 tablespoons of the sweet potato filling in the center of each circle.
8. Fold the edges of the dough over the filling, pinching them together to seal the filling inside.
9. Flatten each filled ball with a rolling pin, making a circle about 8 inches in diameter.
10. Heat a skillet or griddle over medium-high heat. Cook each roti gambang for 2-3 minutes on each side, until golden brown.
11. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Skillet or griddle should be heated to medium-high heat.
Serving size:
This recipe makes 8 roti gambang.
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 35g
Protein: 4g
Sodium: 150mg
Sugar: 9g
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut oil can be used instead of vegetable oil.
- Maple syrup can be used instead of brown sugar.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the sweet potato filling.
- Add raisins or dried cranberries to the sweet potato filling.
- Add a pinch of cayenne pepper to the sweet potato filling for a spicy kick.
Tips and tricks:
- Make sure to knead the dough well to ensure it is smooth and elastic.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- Use a non-stick skillet or griddle to prevent the roti gambang from sticking.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
Storage instructions:
Store leftover roti gambang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover roti gambang in the microwave for 30 seconds or in a skillet over medium heat for 1-2 minutes on each side.
Presentation ideas:
Serve the roti gambang on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with a sprig of fresh mint or a drizzle of caramel sauce.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the roti gambang is not cooking evenly, adjust the heat on the skillet or griddle.
Food safety advice:
Make sure the sweet potato is cooked thoroughly before using it in the filling.
Food history:
Roti gambang is a traditional Malaysian pastry that is typically filled with sweet or savory ingredients.
Flavor profiles:
The sweet potato filling is sweet and spicy, with notes of cinnamon, nutmeg, ginger, and cloves. The roti gambang itself is soft and slightly chewy.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Region: Indonesian