Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Pandan Pancakes with Coconut Palm Sugar Filling

Pandan Pancakes with Coconut Palm Sugar Filling

Pandan Pancakes with Coconut Palm Sugar Filling

These Malaysian Pandan Pancakes with Coconut Palm Sugar Filling are the perfect gluten-free breakfast. 

Makes 12 pancakes

 

⅔ cup gluten-free plain flour

3 eggs

2 x 270ml cans coconut milk, 1 chilled

1/2 cup milk, plus extra if needed

1/2 tsp pandan paste

1 tbsp caster sugar

40g butter, plus extra, to grease

2 tbsp rum or brandy

1/2 cup (100g) shaved palm sugar

4 small bananas, halved lengthways

Fresh coconut shavings, to garnish

 

Coconut Palm Sugar Filling

270ml can coconut milk

1 cup (200g) shaved palm sugar

1/4 tsp salt

2 cups desiccated coconut

 

Place flour in a medium bowl. In a separate bowl, lightly whisk eggs. Continue whisking as you add 1 can of coconut milk, milk and pandan paste. Add extra milk if needed for a thin cream-like consistency. Make a well in centre of flour and whisk in egg mixture to form a smooth batter. Set aside.

Place chilled coconut milk and caster sugar in the bowl of an electric mixer. Using whisk attachment, beat on medium-high for 8-10 minutes or until lightly whipped. Chill until ready to use.

To make coconut palm sugar filling, stir coconut milk, palm sugar and salt in a small saucepan over a medium heat until sugar is dissolved. Simmer for 2-3 minutes or until thickened slightly. Stir in coconut and set aside.

Heat a 20-22cm (base) non-stick frying pan over a medium heat. Brush with a little extra butter, then pour in 1/4 cup of the batter. Working quickly, swirl pan to allow batter to cover base (1-2mm thick). Cook for 1 minute or until edge becomes golden and slightly frilly and crispy. Gently flip over with a flat-bladed spatula and cook for a further 30 seconds. Place onto a baking paper-lined oven tray. Repeat with extra butter and remaining batter to cook remaining 11 pancakes.

Wipe pan clean. Heat rum or brandy and palm sugar over a medium heat for 2-3 minutes to dissolve sugar and caramelise. Stir in butter until melted. Gently roll banana halves in caramel to coat.

Spoon 1/4 cup of filling onto each pancake, fold in edges and roll to enclose. Top with banana and coconut shavings. Serve with chilled sweetened coconut milk.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!