Think too Much

I have been thinking and expecting this pancake for century.  I eventually approached mom to teach me how to do it. I bought the fresh Kelapa Parut from Kpg.Hilir after work and rushing home to prepare for my daun pandan tumbuk. We did several experiments during and after that day, and here are the modified recipe I got from mom with added baking powder and we also changed the way to make the pancake texture solid but soft even after cold.

Pandan Pancake

Ingredients:

10 leaves pandan – wash and cut into small pieces. Pound finely.
2/3 cup water
3 eggs (L)
4 1/2 dessert spoon sugar
1/2 teaspoon salt
1/2 packet coconut powder (or fresh coconut milk)
1/2 teaspoon baking powder
6 dessert spoon flour
1 1/2 dessert spoon glutanous flour

Method:

1. Add water to the pounded pandan leaves. Squeeze out the juice.(More easy to use a cloth bag)

2. Beat eggs and sugar using a beater with high speed after about 5 minutes (or until egg mixture is thick and fluffy).

3. Use slow speed (No.1) and add in the sifted flour mixture (1/3 part). Add in 1/3 part of the pandan juice. Add in the 2/3 part of flour mixture and then the 2/3 part of pandan juice repeat the process until all are used up.

4. Add in the coconut powder (instant). Mix well. Lastly, add in the salt. Mix well.

5. Heat frying pan. Add in a little cooking oil. Put in a laddle of the batter and fry over low heat. Fry until golden browm on both sides.