Pandan Pancakes with Coconut Palm Sugar Filling Recipe
These Malaysian Pandan Pancakes with Coconut Palm Sugar Filling are the perfect gluten-free breakfast.
Makes 12 pancakes
⅔ cup gluten-free plain flour
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.
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