My friend Lynn Yew Evers posted a picture of these rolls at her FB page and I was immediately smitten by it and ask her if she can share the recipe with us and she agreed. Lynn, not only can cook but also an accomplished concert pianist, a teacher, she perform with rock band, and served as a judge for piano competitions. You can read more about her at her website .
Now back to the Mini Swiss Roll. This Swiss roll is made on the non-stick pan. The texture is very much like pancake and the thick apam balik. I really like it. I did tweak the recipe a little bit to suit my taste.
1 1/2 cups flour
2 tbsp cornstarch
2 1/2 tsp baking powder
1 large egg
1 tsp salt
1 tbsp sugar
2 tbsp melted butter
1 cup milk
1/2 cup water
A few drop of pandan paste - optional
Some red bean paste or any filling of your choice
1. Put all the ingredients except the filling into a blender and blend until well mix. Set the batter aside to rest for 15 minutes.
2. Greased a non stick pan (I used 12” diameter pan) with a little bit of butter over medium heat. Pour half of the batter in the pan, swirl the pan around until it covers the whole pan.
3. Cover the pan and let it cook until bubbles start appearing on top of the pancake and the bottom turns brown.
4. Flip it over and cook the other side until brown. Remove from pan, spread some red bean paste on it and roll it up like a Swiss roll. Wrap the roll up in a foil tightly and set it aside while you make the second one.
5. Once the rolls are cool, cut it and serve.
Note: You can make this using smaller non stick-pan.