Gambir

Pancakes

Gambir may often be a byproduct, when there is left over dough from making some other dish. If you don't want to store that away (eg. freeze it), then you can just make a Gambir or two for desserts.

Ingredients

250	g	Flour
1.5	dl	Water
4	Ts	Sugar
		Oil or Butter

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Split the dough into three or four parts, to process individually.
Roll one part into a thin sheet.

Pour a little oil or molten butter on the sheet.
Disperse it over the surface by temporarily folding the sheet together from different directions.
Sprinkle a little sugar over the surface.

Now wrap the sheet up into a long roll.
Turn the roll vertically, and press it together into a compact heap. The result is that oil and sugar are now distributed quite regularly within the dough.
Flatten it again with the rolling pin, to a size that will fit into the frying pan at a thickness of about 3 mm.

Take a knife and make to parallel cuts near the center. This helps to avoid blisters when frying, an makes it easier to break the finished Gambir into pieces.
Fry with some oil in the pan at moderate heat from both sides. Make sure to fry slowly, or the surface will be black before the dough inside is cooked.

Serving suggestions

You can eat the Gambir just so with your fingers. Gourmands may put some jelly (jam) on top of it first.

		All Mongolian Recipes The Food of the Nomads
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