Coconut and Palm Sugar Pancakes

Name: Coconut and Palm Sugar Pancakes
Yield: Serves 8
Cuisine: Indonesia
Ingredients: Pinch of sea salt; 2 eggs; 1 screwpine leaf; 1¾ cups (435 mL/14 fl oz) unsweetened coconut milk; 1¼ cups (310 mL/10 fl oz) water; 1 pineapple to serve; 155 mL (5 fl oz) unsweetened coconut milk; 2⅔ cups (250 g/8 oz) desiccated (flaked) coconut; 250 g (8 oz) palm sugar; Melted butter for cooking; 2 cups (250 g/8 oz) plain (all-purpose) flour; 2 cups (500 mL/16 fl oz) water

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This pancake recipe comes from Bali. The pancakes are eaten any time of the day when something little and sweet is desired. They are coloured green with the juice from the screwpine leaf and are used as offerings to the gods.

Ingredients

Pancakes

2 cups (250 g/8 oz) plain (all-purpose) flour
2<

Asia
Indonesia
Breakfast
Vegetarian
South East Asia

Method

TO MAKE PANCAKES, put the flour into a bowl. In a separate bowl combine the eggs, salt and coconut milk and mix together. Pour the egg mixture into the flour, whisking to a smooth batter. Add the water to thin the batter to pouring consistency. Strain the batter through a fine sieve and let stand for several hours before use.

PLACE A TEFLON PAN over a medium heat and add a