Malaysian Coconut Pancakes
There is not a huge selection of desserts to serve after a Malaysian, Thai or Indonesian meal so these are ideal. They can be made ahead or the batter can and you could get your guests to cook their own! Serve with ice-cream, grilled pineapple or fresh mango.
Preparation time: 15 minutes Quantity: Makes 4 Cooking time: 15 minutes
Ingredients
300 ml / 1/2 pint coconut milk
60g / 2 oz rice flour
1 whole egg and 1 egg white – small to medium
60g / 2 oz caster sugar
60g / 2 oz desiccated coconut
touch salt
a few drops of any food colouring – optional
oil to fry
Method
- Make a pancake batter by whisking all the ingredients together for a few minutes to make a smooth-ish batter (don’t add any colour at this point)
- If you are colouring the batter, divide in to 2 – 3 and colour one or two mixes leaving one plain
- Fry of a thin layer at a time in a hot oiled pancake or frying pan until golden on both sides
- Serve with syrup or fresh fruit