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Saturday, 23 April 2016

Palm Sugar Coconut Pancake 椰糖椰丝面煎糕


I have several local pancake recipes, and are still trying out different ingredients , quantity and method, just to make my ideal type of pancake - soft and spongy.
In today's recipe, I added something new - the wheat starch. This new ingredient really helped to improve the moisture content of the pancake. Yes, soft and spongy *\(^o^)/*

Coconut filling椰丝内馅 (148g)
Ingredients
100g grated coconut, room temperature 
          椰丝,室温
50g gula melaka/palm sugar 椰糖
2 tsp red sugar 红糖 (optional 可免)
25g water 水
1 pandan leaf (optional) 香兰叶
1/2 tsp glutinous rice flour 糯米粉
1 tbsp water to mix with glutinous rice flour 水,用来调糯米粉成糊

Direction
1. Melt gula melaka and red sugar in 25g of water with pandan leaf under medium heat. Stir regularly.

2. After the gula melaka syrup starts to boil, stir in the grated coconut and mix well.



3. Finally pour in the glutinous rice water and blend well. Stirring regularly till the mixture becomes dry and sticky.


4. Scoop out the coconut mixture and allow it to cool down. Set aside.


Pancake
Ingredients 
100g warm water
30g raw sugar
1/2 tsp instant dry yeast

65g fresh or low fat milk
1 egg, 55g
1/8 tsp salt

100g Prima plain flour
20g wheat starch*
10g tapioca starch*
1/4 tsp baking soda

1 tsp vegetable oil 
1/2 tsp vanilla extract

* wheat and tapioca starch can be replaced by all purpose flour

Directions

1. Add warm water, less than 40 degree Celsius, to raw sugar. Then sprinkle instant dry yeast over the surface of the water without stirring it. Set aside for 5 minutes till the mixture form a foamy layer at the surface.




2. Pour in milk, egg and salt.



3. Mix Prima plain flour, tapioca starch and wheat starch with baking soda, then add to the batter in (2). Stir to mix.





4. Add in 1 tsp of rice bran/vegetable oil and 1/2 tsp of vanilla extract. Stir to mix.




5. Seal the opening and let it proof in the fridge for 2 hours or more.
You can also proof the batter overnight and bake in the next morning for a better taste.


6. Allow the batter to thaw for about 90 minutes before baking in the pan.

90 minutes after thawing.


7. Give the batter a few stirs before pouring into a preheated flat base non-stick pan. You can apply a thin coat of oil over the pan, including the edge, beforehand. 
Heat over medium low heat for about 10 to 12 minutes, or till the pancake edge starts to pull away from the pan.



While the batter is still wet, lift up the pan and swirl a few rounds so the batter will coat an upright skirting along the edge.


8. Shift the pan every 1 to 2 minutes to ensure even heating.



9. When the pancake is ready, the edge will pull away from the wall of the pan. Run a spatula round the edge to loosen the pancake from the pan.


10. Remove the pan from the heat, and spread the palm sugar coconut filling over half of the pancake.


Fold the pancake into half and transfer to the cooling rack.



11. After the pancake has cooled down slightly, slice it with a knife.


12. Enjoy :)

If you are not eating the pancake immediately, wrap the pancakes individually with food wrap, to keep them moist :)





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