How to Make Tibetan Sweet Bread - Ngamo Palep Asian Cooking Recipe Cuisine

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Tibet Sweet Bread (Ngamo Palep)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 3 cups unbleached white flour

 2 tsp baking powder

 1 pinch baking soda

 1 cup very warm water

 1/4 to 1/3 cup sugar


Directions:

Sift the flour, baking powder and baking soda together. Measure the sugar into a 1-cup measuring cup and then fill the cup with warm water, stirring to dissolve the sugar.

 Mix the sugar water into the flour, working from the center outward. The dough will be soft and sticky. 
yo out into a circle that fits the bottom of a 12-inch iron pan, about 1 - 1 1/2 inches thick.

 Cover the bread while you heat the iron pan with 1/4 inch of cooking oil. Before placing the dough in the pan, pierce it with a sharp knife, making two cuts about 4 inches long. This will ensure even cooking.

 Cook over medium to low heat, being careful not to burn it. Rotate the bread in the pan every 30 seconds.

 When a crust begins to form on the bottom after about 5 minutes, turn the bread over using two large spatulas. Repeat this process to promote even cooking. It will rise slightly. 

 The bread will be done when tapping it with the knuckles produces a certain hollow sound. After a few tries you will recognize it. 
Turn the bread onto a cutting board and cut it into small rectangular pieces, one by two inches.
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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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