Friday, 6 June 2014

Happycall Pancake with Coconut Filling 椰丝面煎糕

Yield: 4 adult portions

Coconut filling椰丝内馅 (148g)
100g grated coconut, room temperature 
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

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 面煎糕

40g hot water 热水,~80 degree C
10g Bread flour 高筋面粉

30g warm water, not exceeding 35 degree Celsius 温水
1/2 tsp instant dry yeast 速发干酵母
30g fine sugar 细糖

100g milk, room temperature 室温牛奶
1 egg, room temperature 室温鸡蛋
1/2 tsp cooking oil 植物油
Pinch of salt 一点盐
120g All-purpose flour 中筋面粉
1/4 tsp baking soda 小苏打粉
1/2 tsp vanilla essence 香草精

1. Pour 40g hot water into a heat resistant bowl which contains 10g of bread flour. Stir into a paste to make the water roux. 
The water roux helps to keep the pancake moist and soft.

2. Pour 30g of warm water into a mixing bowl. Sprinkle yeast over the warm water, add in the 30g sugar, and let the mixture stand for about 5 minutes to activate the yeast. Need not stir the mixture at this point.
将30g的温水倒入搅拌盆,洒上干酵母, 加入细糖,无需搅拌。停放5分钟让酵母活跃起来。

3. Add milk, egg, salt, cooking oil, baking soda, vanilla essence and water roux from (1) to the yeast water mixture in (2). 

4. Add in the flour, in three additions, to the batter in (3). Stir in one direction using a hand whisk, for about 2 to 3 minutes into a smooth batter. Cover with a lid or food wrap. Let the batter proof for about 90 to 120 minutes, or till the quantity double.
If you prefer the pancake to have an alcohol frangrance, allow the batter to proof for a longer period of time. I let it proof for 3 hours when I was not in a hurry.

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

6. When the pan is hot, pour in the batter.
Swirl the pan to give it an even spread round the wall of the pan. 
The raised edge will help to hold the filing better.

7. Close and lock the pan to cook the pancake for about 10 to 12 minutes.  Shift the pan every 1 to 2 minutes to ensure even heating.
The pancake is cooked when the edge pull away from the wall of the pan.

9. Pour the gula melaka coconut filling over 1/2 of the pancake surface and spread evenly. Fold the pancake into half.

10. Transfer the pancake to a cutting board. Cut and serve :)

For peanut powder filling
90g roasted peanut powder
25g fine sugar

For peanut paste filling
80g roasted peanut powder
25g fine sugar
10g roasted peanut powder

Grind 80g roasted peanut powder with fine sugar in a food processor into peanut butter. Add in 10g roasted peanut powder to the peanut butter for the extra crunchy texture.


  1. Hi, may i ask where did you get this brand of grated coconut? and if the coconut has the grated coconut skin?

    1. Hi Weiling, I bought the grated coconut from Cold Storage. It is clean white coconut without skin :)


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