Panada Recipe
If you’re a fan of Asian cuisine, you’ve probably encountered the irresistible allure of the humble panada.
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Servings: 20
Calories: 393kcal
Ingredients
For the dough:
- 8 cups sifted flour
- 2 ½ cups of coconut milk keep it at room temperature
- 4 tbsp caster sugar
- 4 tsp active dry yeast
- 2 beaten eggs
- 4 tbsp melted butter or margarine if you prefer
- 2 tsp salt
For the filling:
- 32 oz. of canned tuna fillet
- 2 tsp tamarind paste you can also use lime juice as a substitute
- 2 stalks of chopped lemongrass
- 8 cloves of garlic
- 2 tbsp of fresh ginger chopped
- 6 kaffir lime leaves
- 4 small red onions
- 2 bull horn peppers
- 8 tbsp vegetable oil
- 8 bird’s eye chillies
- Additional vegetable oil
- Salt to taste
Instructions
- Combine flour, yeast, sugar, coconut milk, eggs, melted butter, and salt in a bowl. Let the dough rise for an hour.
- Sauté garlic, onions, lemongrass, ginger, kaffir lime leaves, and red chilies in oil. Add tuna, tamarind paste, salt, and bird’s eye chilies. Cook until done.
- Roll out the dough into circles, add filling, fold, and seal. Let them rise for 10 minutes on parchment paper.
- Steam for about 10 minutes, then serve with sauce or dip.
Notes
- If you don’t have coconut milk, you can substitute it with regular milk or water.
- To make the dough rise faster, place it in a warm oven (turned off) with a bowl of hot water to act as a humidifier.
- Make sure to crimp the edges tightly to prevent the filling from leaking out during steaming.
- Experiment with different fillings and get creative with your flavors. Some popular options include chicken, pork, beef, vegetables, and even sweet fillings like chocolate or fruit.