Pandan Pancakes With Coconut Filling. Ingredients for the filling. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
250g finely grated coconut desiccated coconut in the baking section will suffice if you cant get fresh coconut and grate it 150g palm sugar or 100g castor sugar 100ml. 1 cinnamon stick or you can use 1 tbsp cinammon powder. Preheat the frying pan and make thin omelet then dab with margarine.
Slowly stir in the coconut milk and the pandan juice.
Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Fill all omelet with coconut dough roll the dough fold. Bring to a simmer and cook stirring occasionally for 4 minutes or until the sugar has dissolved. Pandan Pancake with Coconut Filling 16cm As a variation to my previous Personal Pan Peanut Pancake recipe I tried a pandan flavour pancake with palm sugar grated coconut filling.
