
Panada Rica – Rica
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Panada Rica – Rica

Our Expert Recommendation for This Recipe
Servings -
Prep Time -
Cook Time -
Ingredients
INGREDIENTS
- 500 grams of flour
- 6 grams of Instant Yeast
- 2 grams Bread Improver
- 65 grams of sugar
- 5 grams of salt
- 3 grams of Baking Powder
- 50 grams of eggs
- 100 grams of ice water
- 150 grams of thick coconut milk
- 50 grams of Margarine
FILLING RICA-RICA INGREDIENTS
- 350 grams of Steamed Tuna
- 10 grams of basil leaves
- 20 grams of red onions
- 15 grams of garlic
- 50 grams of Red Cayenne Pepper
- 4 bay leaves
- 3 lemongrass sticks (cut into small pieces)
- 1 finger joint Lengkoas (soften)
- 150 grams of thick coconut milk
- 5 grams of salt
- 2 grams of Pepper Powder
How to Make
HOW TO MAKE DOUGH
- Stir all dry ingredients with a low speed mixer for 1 minute / until well blended
- Pour in the eggs, thick coconut milk and water, stir until they become lumpy.
- Add margarine, increase mixer speed to medium. stir until smooth
- Rest the dough for 10 minutes, cover with plastic
- Cut the dough weighing 40 grams, make a round and rest again for 10 minutes.
- Flatten the dough, fill with 1 tablespoon of filling. Fold the ends.
- Pulse the end of the dough to the other end
- Rest the dough for 25 minutes, fry over medium heat until golden brown.
HOW TO MAKE FILLING
- Puree shallots, garlic, red bird's eye chilies in a blender until smooth.
- Heat the oil, saute the mashed spices until fragrant, add the bay leaves, lemongrass, ginger and tuna.
- Pour the thick coconut milk, pepper and salt, cook, stirring occasionally. Cook until dry.
- Cool and ready to use.