Coconut-palm sugar pancake recipe

Coconut-palm sugar pancake recipe:

Ingredients:

5pandan leaves, chopped (see Note) 

200 mlwater

100 mlcoconut milk

1egg

150 g(1 cup) plain flour

large pinch of salt

vegetable oil, for cooking

 

Filling:

150 g(1½ cups) fresh grated or grated frozen coconut, thawed (see Note) 

80 ml(⅓ cup) water

90 g(½ cup) shaved palm sugar

Instructions:

Cooling time 40 minutes

🥬For the filling, combine the palm sugar and water in a small saucepan. 

Bring to a simmer and cook over medium heat, stirring occasionally, for 4 minutes or until the sugar has dissolved.

🥬 Transfer to a bowl and cool to room temperature. Add the coconut and stir to combine well.

🥬Meanwhile, combine the pandan and water in a food processor (best in a blender to get it fine enough) and process until a coarse paste forms. 

🥬Transfer to a sieve placed over a bowl and strain the mixture well, pushing down on the pandan with your hands to extract as much liquid as possible. 

🥬Combine the pandan liquid, coconut milk, egg, flour and salt in a food processor and process until a smooth, thin batter forms, adding a little extra water if the mixture is too thick (it should lightly coat the back of a spoon.)

🥬Heat a 16 cm (base measurement) non-stick frying pan or crepe pan over medium-high and brush lightly with oil. Add about 2½ tablespoons (37 g = slightly less than 2 tablespoon) of the batter to the pan, or enough to thinly coat the base, working quickly and swirling the pan to coat it evenly. 

🥬Cook for 2 minutes or until the pancake looks dry on the top then turn over and cook for another 1-2 minutes (only cooked for 20-30 seconds on second side to maintain colour, and was cooked through) or until cooked through.

 🥬Transfer to a plate. Repeat with the remaining mixture, brushing the pan with a little extra oil if necessary and adding a little more water to the batter if it thickens on standing. Divide the coconut filling among the pancakes, placing it in a neat line about 9 cm long in the middle of each. Fold the sides of each pancake over the filling then neatly roll up to form a log.

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