Pandan Pancakes with Coconut Palm Sugar Filling Recipe
These Malaysian Pandan Pancakes with Coconut Palm Sugar Filling are the perfect gluten-free breakfast. Learn how to make this yourself!
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Cooking tools:
- Stand mixer
- Nonstick skillet
- Flat-bladed spatula
- Whisk
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- ⅔ cup gluten-free plain flour
- 3 eggs
- 2 x 270ml cans coconut milk, 1 chilled
- 1/2 cup milk, plus extra if needed
- 1/2 tsp pandan paste
- 1 tbsp caster sugar
- 40g butter, plus extra, to grease
- 2 tbsp rum or brandy
- 1/2 cup (100g) shaved palm sugar
- 4 small bananas, halved lengthways
- Fresh coconut shavings, to garnish
- 270ml can coconut milk
- 1 cup (200g) shaved palm sugar
- 1/4 tsp salt
- 2 cups desiccated coconut
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