On a side note, deciding where to go for lunch is getting quite a chore nowdays. Especially when choices get more limited by the closure of some food places near the office. To the extent that my colleagues and I have been suggesting silly ideas, such as drawing lots, fixing a schedule, weather allowance, etc to determine a eating place. Though none of these suggestions truly materialise except for the weather part, as we will try to avoid far places whenever it pours or looks like it’s going to pour, we are having lunches now for the sake of filling the tummy only and we find making decision for lunch is more difficult than our jobs itself !! Hahaha, can you imagine that ? Are you working people facing the same kind of silly dilemma also ?? ~ Anyway, this topic comes to light abruptly because it’s another lunch time now as I am typing this. ^-^
(makes 15 pieces)
~recipe adapted from Agnes Chang Hawker’s Delights~
1. Batter : Sieve flour and salt into a mixing bowl. Make a well in the centre and add eggs and pandan juice gradually. Mix flour into water, slowly working from centre outwards. Strain and leave to stand for at least half an hr.
2. Filling : Cook gula melaka and water in a saucepan until syrupy. Add coconut, pandan, salt and mix throughly. Add cornflour water and cook until thick. Leave to cool.
3. Making ketayap : Heat up a 15cm or 6 inches non stick pan, grease with a little oil, pour one scoop batter into pan, tilt pan quickly to form a thin pancake. Cook on low heat until set. Remove from pan, put 1 tbsp filling on pancake and roll up tightly like a popiah.
4. Place on serving plate and serve hot or cold as snack or dessert.