Monday 14 December 2020

Pandan Pancake with Coconut Filling (16cm)

As a variation to my previous Personal Pan Peanut Pancake recipe, I tried a pandan flavour pancake with palm sugar grated coconut filling. I also tried a bigger quantity to cater to 4-person share. The pancake was still having a crispy edge and a soft, yet springy and moist crumb 😋

42g plain flour
42g wheat starch澄面粉/plain flour

10g hot water
20g water
14g raw sugar

80g fresh milk, cold

12g beaten egg
6g rice bran oil/mild flavour/vegetable oil
15g fresh pandan leaves paste

1/8 tsp salt
1/8 tsp instant dry yeast
1/8 tsp baking powder



1. Cut 20g of pandan leaves into thin strips before blending with 50g of water into a smooth paste. Collect 15g of pandan paste for use. Keep the remaining in the chiller of the fridge.

2. Mix plain flour and wheat starch in a small mixing bowl.
Picture for illustration

3. Dissolve raw sugar in 10g hot water and 20g water.

4. Mix flour mixture from Step 2 with cold fresh milk,

sugar syrup from Step 3,

beaten egg,

rice bran oil,

fresh pandan paste,

salt, instant dry yeast, and baking powder,

into a smooth batter.

4. Split the batter into two portions, about 118g each, for easy dispensing during cooking later. 

Seal with cling wrap each. Let the batter stand in room temperature for about 1 hour.

Keep in refrigeration, for 2 to 24 hours, or till needed. The batter also can be kept overnight for next day cooking.

Thaw the batter for about 1 hour before cooking.

5. Apply a thin coat of oil over a 16-cm non-stick frying pan.

Heat up at medium-low flame till the pan is evenly heat up.

Stir the batter before pouring into the pan.

6. Pour the batter into the hot pan.

After the bubbles rise to the top of the batter,

Give the pan about 2 rounds of swirling to form a thin skirting around the pancake.

Cover the pan and cook the batter at medium-low flame for about 1 minute,

before lowering to low flame.

Cook for about 5~6 minutes, or till the edge of the pancake starts to brown. If you prefer crispier edge, let the pancake cook longer.

6. Transfer the pancake to a cutting board and let the pancake cools for about 3 minutes.

Spread about 40 to 45g of palm sugar grated coconut filling to half the pancake.

Fold up the pancake into half.

Cut into halves, and enjoy the pancake warm 😋

No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)