A traditional Thai kitchen does not have an oven, we fry or grill food rather than bake. This means we also have other types of cakes suitable for cooking on a stove. These cakes are the size of dice, and dry fried on a hot plate rather than baked. You turn them over and brown them on each side, and because they're small, they cook through easily. For this recipe I'm suggesting sweetened taro and water chestnuts as a filling, but marzipan also works well.
100 gms Wheat flour ( Cake Flour )
1/2 Teaspoon Baking Soda (or Bicarbonate of Soda and a squeeze of lemon)
100 gms Brown Sugar
1 Egg 50 gms Butter
40 ml Water
Ingredients for Filling
40 gms Taro ( steamed until cooked )
20 gms Water Chestnuts (steamed till cooked)
20 gms Sugar
20 gms Butter
1. Mix the sugar and egg together, set aside.
2. Mix flour and baking soda then add pieces of the butter in and break up the butter with your fingers to form a fine crumb.
3. Add the egg sugar mixture, and mix in. You need to get this to quite a firm pastry dough, so add a little water and mix to get it to a stiff dough. Don't overwork the dough you want a cake mixture not a bread mixture!
4. Place in a bowl, cover with a wet cloth and leave for 30 minutes to let the bubbles form.
5. Blend the filling ingredients together in a food blender.
6. Roll the cake dough out. Cut into discs about 5cm diameter. Place a little of the filling in the middle of each square. Bring over the edges and pinch them together to seal them.
7. Push the mini cake against a flat surface on each of it's 6 sides to make the dice shape.
8. Place in a dry non stick frying pan and cook on medium heat until brown. Once each side is browned, turn the dice over to brown another side until they are cooked all over.