A traditional Indonesian sweet coconut pancake
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 681 |
| Fat | 47.8g |
| Saturates | 39.3g |
| Protein | 12.1g |
| Carbs | 56.2g |
| Sugars | 24.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWhisk the eggs, coconut milk and vanilla extract together in a bowl. Combine the flour and salt in a medium-sized bowl and whisk in the wet ingredients until smooth.
Place a non-stick pan over a medium heat and grease with the butter. Pour 1 tablespoon of the batter into the pan, cook for 2 minutes before flipping and cooking for a further 2 minutes. Remove from the heat and repeat with the remaining batter.
In a medium-sized pan, combine the sugar, water and salt. Stir to dissolve the sugar. Grate the coconut lengthways and roughly chop the pandan leaf. Add the coconut and pandan to the pan. Stir frequently until thick like maple syrup, approx. 15-20 minutes.
Fill each crêpe with 1 tablespoon of the coconut mixture. Fold in half then in half again.
Garnish with toasted coconut flakes and serve. These pancakes can also be served rolled up.
