Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Strawberry and coconut laklak

Asian 30 Mins Prep · 20 Mins Cook

Place 3 pandan leaves and 50ml of water in a small, powerful blender. Set aside and strain before use.
Heat 350ml of water until hot.
In a bowl, combine the rice flour and corn flour. Gradually add the hot water while stirring the dough until well blended. Knead for 5 minutes. Slowly pour in the coconut milk, while stirring continuously until it forms a smooth mixture with no lumps. Add the strained pandan water and salt to the mixture. Stir until well combined and the mixture is smooth and not sticky.
Heat a large non-stick pan over a medium heat. Pour about a tablespoon of the batter into the pan. Cover and cook for a few minutes until set.
Finely grate the palm sugar. Place it in a saucepan, along with 100ml of water and the remaining pandan leaf, over a low heat. Stir to dissolve the sugar. Once dissolved, increase the heat and simmer until the mixture thickens into a sticky sauce.
Slice the strawberries as desired. Steam the grated coconut for a few minutes to warm it up.
Place the warm laklak pancakes on a plate. Sprinkle the steamed coconut over and top with the sliced strawberries. Drizzle the palm sugar sauce over the pancakes and serve.