top of page

Dishes for AAPI Month

Mostafa Fouad

Since May is Asian American and Pacific Islander Heritage Month, we’ll be discussing dishes from that expansive part of the world. Due to the diversity of the AAPI community, we’ll cover dishes from all across the region.

We’ll start with an easy-to-make food from the isle of Samoa known as Pani Popo. Pani Popo, also known as Samoan Coconut Rolls, are sweet rolls baked with coconut sauce. First, you’ll start by placing some gulf-sized dough balls in a baking dish coated with cooking spray. Cover them with plastic wrap, coated with cooking spray, and leave them to rise for 4-5 hours. In a small saucepan, whisk coconut milk and sugar together over medium heat for about 5 minutes. Also, preheat your oven to 350 degrees. Pour two-thirds of the coconut mix over the rolls and bake them for 20-30 mins or until the dough is baked golden brown. Remove the rolls from the oven and pour the remaining coconut mixture evenly over the rolls. Now you can enjoy these sweet and fluffy treats.

Next, we’ll enjoy a traditional Chinese street dish. Chinese Scallion Pancakes, or Congyoubing, are a popular breakfast food in China and are very easy to make. First, mix ½ tsp salt with all 2 cups of purpose flour. Then, in a large mixing bowl, dig a small hole in the center of the flour and pour ½ cup of hot water into it. After ten minutes, stir in ¼ cup of cold water and ½ tbsp of vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth. Then cover and rest for 20 to 30 minutes. After you’re done waiting, divide the large dough into four pieces and roll each piece into a large round circle. Brush 1 tbsp of cooking oil and sprinkle 1 tbsp of Chinese five-spice powder along with 2 cups of chopped scallion. Only use the green part of the scallion. Roll up the dough, then roll it into the shape of a snail shell. Cover with a wet cloth and rest for 10 to 15 minutes. After this, flatten the snail into a flat round circle. Brush some cooking oil on a pan and then place the rolled scallion pancakes. Fry one side for about 2-3 minutes until it turns brown, then flip and do the same to the other side. Now you can enjoy a traditional Chinese breakfast!

We’ll end with a Malaysian pastry, Kuih Keria. Kuih Keria are sugary donuts made out of sweet potato. To make these sweet potato donuts, you’ll first need some sweet potatoes, also known as kumara. Place 700g of diced kumara in a microwave-safe container and microwave on HIGH for 5 minutes or until they become soft. Take them out and strain and mash them. Then mix them with 1 tsp of salt, 1 tbsp tapioca flour, and 200g of plain flour. Mix the ingredients into a soft dough. If the dough is too soft, add some flour bit by bit. Dust fingers and palms with some flour then divide the dough into 40g balls. Shape the balls into a donut shape. Heat up 2 cups of canola oil in a saucepan and fry the donuts on medium heat. Make sure to flip the donuts every now and then. Donuts are ready when they float and are golden in color. Now that the donuts are ready, we’ll make the sugar crystals. Mix and heat up 100g of sugar with 3 tbsp of water. Stir, then leave to boil. Add the donuts and stir to coat. Stir until sugar crystals form on the donut. Leave to cool and enjoy.


Sources:

Comments

bottom of page