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When regular pancakes need a makeover, they turn into these soft and sweet delicacies.

Indonesian Coconut Pancake

Ingredients

  • Skin:

  • 250 grams flour

  • 4 eggs

  • Enough salt

  • 350 milliliters thin coconut milk (add up to 250 milliliters if not watery enough)

  • 1/2 teaspoon pandan extract (adjust to the desired color)

  • Margarine

  • Filling:

  • 1/2 cup coconut (grated)

  • 150 grams of brown sugar

  • 100 milliliters water

  • 2 pandan leaves

  • Butter

Instructions

  1. Filling:

  2. 1. Mix all ingredients unil the contents become one

  3. 2. Put some water, then heat over a low heat

  4. 3. Stir evenly until cooked

  5. Skin:

  6. 1. Mix flour, eggs and enough salt

  7. 2. Put milk little by little, then stir until smooth

  8. 3. Fill the dough with pandan essence for coloring

  9. 4. Preheat the frying pan and make thin omelet, then dab with margarine

  10. 5. Fill all omelet with coconut dough, roll the dough / fold

  11. 6. Serve

Indonesian Coconut Pancake
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