Pandan juice
- Cut the fresh pandan leave into smaller pieces and blend it with water until pulverized. Strain and set aside 200ml of pandan juice.
Pancake batter
- Mix and sift Prima Hong Kong Flour and salt. Set aside flour mixture.
- Whisk eggs and corn oil. Add into the flour mixture and mix well.
- Add pandan juice water and coconut cream. Slowly whisk until a smooth batter is formed. Strain the batter to remove lumps of flour.
- Let the pancake batter rest for 1 hour or keep in the fridge for next day use.
- Heat a non-stick pan on low heat. Ladle some batter onto the pan then swirl the pan to create an even and thin pancake. Cook for 30 seconds on each side.
- Once cooked, transfer to a cooling rack.
Coconut Filling
- In a pot, add freshly grated coconut pandan leaves gula melaka and salt. Cook until gula melaka is melted and the mixture is well-combined. Set aside.
- Mix corn flour and water to form corn starch then add into mixture. Cook until the coconut is moist and thick. Cool it in the fridge for later use.
- Place about 40g of the coconut filling on the middle of a pandan pancake and fold. Serve with desired sauce on the side.
Tips: You can change the pancake’s colour and flavour by using beetroot (pink), butterfly pea flower (blue), turmeric (yellow).
Recipe by Chef Ambrose