In the month of Ramadan, many look forward to the mouth-watering display of food at local Bazaar Ramadans across Singapore and Malaysia. But let’s be real, although delicious the options on offer aren’t always the healthiest and consuming them on the regular can affect how your body feels throughout the month.
Here’s a healthier take on 2 Bazaar Ramadan favourites — one sweet and one savoury. Who said you couldn’t enjoy your favourite dishes for iftar while being healthy?
Recipe: Roti Jon
- Sandwich bread of choice
Vegan Egg Batter:
- 1 cup of chickpea flour
- 1 and 1/3 cup of water
- 1 tbsp of chia seeds (dry)
- ½ tsp baking powder
- 1 tsp black salt
- ½ tsp turmeric
- 1 tsp vegetable stock powder
- 2 tbsp nutritional yeast
- Pinch of salt and black pepper for taste
- ½ cup of diced/sliced onions
- ¼ cup of diced capsicum
- 1 tbsp of diced garlic
- ½ tbsp finely chopped cilantro
- Mix the chia seeds into a bowl with 1/3 cup of water. Let the chia seeds soak the liquid for 15 minutes in a refrigerator.
- In a separate bowl, mix the chickpea flour, 1 cup of water, baking powder, black salt, turmeric, vegetable stock powder, nutritional yeast, salt and pepper. Whisk the mixture until smooth. If the batter is still thick, pour in more water until it reaches a silky smooth consistency.
- Add in the chia seeds to the vegan egg batter and mix the ingredients together. Put the bowl to the side to rest for 10 to 15 minutes.
- Slice the sandwich bread into halves.
- Heat up a flat pan and stir fry the filling ingredients until the onions become translucent.
- Split the filling ingredients into halves on the pan and pour ¼ cup of vegan egg batter on each halves. Immediately place one side of the bread on top of the vegan egg batter.
- When the egg batter has cooked (you will notice holes on the outer coverage of the batter), transfer the sandwich onto a plate and place the other half of the bread on top.
- To complete the Roti Jon dish, drizzle your favourite sauces for a classic messy and delicious meal.
Coconut Apam Balik
Recipe: Coconut Apam Balik
- 1 cup of flour (70% whole wheat flour, 30% plain flour)
- ¾ cup of soymilk
- 1/3 cup of coconut milk
- 1 tbsp coconut sugar (or any unrefined sugar of choice)
- 1 tsp yeast
- 1 tsp vanilla extract
- ½ tsp baking soda
- Crushed peanuts mixed with coconut sugar and toasted coconut.
- Crushed peanuts mixed with coconut sugar and cacao nibs.
- Chopped walnuts and choice of nut butter.
- Mix all the pancake batter in a bowl and whisk until smooth texture. Set aside in the refrigerator for 20 minutes to let the yeast activate.
- Prepare your filling(s) of choice on the side.
- Heat up a pan at low heat and pour in ½ cup of pancake batter. Use a spoon and circulate the top to expand the size of the pancake circle. The bigger the circle, the more fillings you can put in.
- Once the batter is half way cooked, sprinkle your fillings close to the center of the batter to avoid spilling on the edges
- When the batter has cooked and have holes in them, flip half of the pancake into a half moon shape. Best to serve to guests when the dish is hot/warm.