Choi Pan Recipe

The typical Pontianak Chai Kue cake is better known as Choi Pan. This Pontianak specialty cake has now become famous outside the island. If you are a fan of oriental dishes, the Choi Pan cake will definitely suit your taste buds. Or, if you've tasted it and want to try making your own, here's the recipe.

Ingredients

• Skin:
• Rice flour - 100 grams
• Tapioca flour - 30 grams
• Salt - 1/2 tsp
• Warm water - 200 ml
• Vegetable oil - 1 tbsp
• Contents:
• Jicama, coarsely grated - 500 grams
• Carrot, coarsely grated - 1 piece
• Garlic, finely chopped - 3 cloves
• Ebi, soaked in hot water, finely chopped - 2 tbsp
• Pepper powder - 1/2 tsp
• Broth powder - 1/2 tsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Onion Oil:
• Garlic, finely chopped - 3 cloves
• Right amount of oil
• Chilli sauce:
• Cayenne pepper - 10 pieces
• Garlic - 1 clove
• Water - 100 ml
• Salt to taste
• Sugar - to taste
• Vinegar - 1 tsp
• Buy ingredients and cooking utensils

Plans

• Stuffing: Saute garlic until fragrant, add ebi, yam and carrots. Season with salt and pepper, mix well, cook until the vegetables are half wilted then remove.
• Skin: Mix rice flour, tapioca flour, salt, mix well. Pour with water little by little, stir until blended then add vegetable oil, mix well.
• Take a little dough skin, cover with plastic then roll until thin. Print the dough using a round ring to make it neat.
• Take one sheet of skin, then give enough stuffing. Fold it in half to form a semicircle then press the edges until they stick together. Arrange on a floured tray to prevent sticking.
• Heat the steamer, line it with banana leaves that have been lightly smeared with cooking oil. Arrange the choipan in the steamer then steam for 10 minutes.
• Onion oil: Sauté minced garlic in enough oil, sauté until lightly browned.
• Sambal: Finely blend, chili, garlic and water, add salt and sugar then cook until the water shrinks. After the water shrinks add the vinegar, mix well. Turn off the fire.
• Drizzle the cooked choipan with the onion oil. Serve with chili.

What are choi pans made of?

Choipan is a typical Pontianak snack made from rice flour. Filled with shaved yam, taro, or chives cooked with ebi. After that, it is steamed until soft and served with a sprinkling of fried garlic and oil.

What flour is choipan made of? Choipan peel: 400 ml of water. 15 tablespoons of rice flour. 5 tablespoons of sago flour. 4 tablespoons of cooking oil. 1/2-1 teaspoon salt.

Is the choi pan halal? choipan/chaikue pontianak (contents of 20) 100% Halal.

What does choipan taste like?

TRIBUNKALTIM.CO - This food is very famous in Pontianak, West Kalimantan. It tastes like Nano-nano candy, mixed up. There is a salty taste but also a sweet taste. Well, the sweet taste is produced from the yam.

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