About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, February 23, 2013



For the coconut filling:

100 gm palm sugar,roughly chopped

75 ml water

1 pandan leaf,knotted.

If you don't have pandan leafs add in cardamon powder to taste

100gm grated coconut

1. Place palm sugar and water in a pan and cooke until sugar dissolves. Simmer for 10 mints until liquid starts to thicken and become syrupy.

2. Add in the pandan leafs or the cardamon powder,a pinch of salt and coconut and continue cooking over low heat for 10 to 15 mints until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as fillings.

For the batter:

150 gm flour

1/4 tsp salt

2 small eggs,beaten

150ml coconut milk or milk

100 ml pandan juice. if you don't have pandan juice add water.But remember that it is the pandan juice that really make this pancake very delicious.

65 ml water

1 tbsp of light oil

1. Sift the flour and the salt into a mixing bowl, make a well and add in the eggs,coconut milk and pandan juice. Using a wooden spoon gradually incorporate the flour into the liquid making a smooth batter free from lumps.

2. Thin the batter down with the additional water and stir in the oil. Mix well cover the bowl and allow batter to stand for 30 mints.

3. To fry pancakes,heat a small frying pan, preferably a non-stick pan. over a medium heat. Brush your pan with a little oil. Ensure that the pan is sufficiently hot.

4. Stir the batter. pour a spoon ful of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and just begin to brown. Flip pancake over and allow the orther side to cook,just for a few seconds.

5. When cool place a spoonful of the filling in the centre of the pancake fold both sides towards the middle and roll the pancakes away from you. neatly enclosing the filling and creating a little parcel.

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