Malaysian sweet pandan pancakes recipe

Malaysian sweet pandan pancakes recipe

We love love LOVE pandan pancakes (kueh ketayap) and JUMPED at the chance to learn to make them with Malaysian celebrity Chef Annuar Hussan during our stay at Ambong Ambong on Langkawi island.

Chef Annuar and Seb in action

Sebastien and Chef Annuar in the kitchen on Langkawi island

Pandan pancakes are made from pandan leaves with delicious and very naughty freshly grated coconut and palm sugar filling.

Palm sugar comes from the sap of the new branches of coconut leaves, sold in cylinder chunks. They are then chopped up ready for use in yummy prizes like pandan pancakes.

Palm sugar chunks

Chunks of palm sugar

Pandan plants are common throughout Southeast Asia and their leaves are popular in a variety of recipes. Pandan leaves are like the Southeast Asian alternative to vanilla for us back in Europe.

Sebastien with pandan leaves

Sebastien with his new kitchen friends – the pandan leaves

Ingredients for Malaysian pandan pancakes

  • 200ml of water
  • 4 chunks of palm sugar
  • 100g grated coconut
  • vegetable oil for cooking (use 1 tablespoon between each scoop of pancake batter)
  • 1 ladle for scooping the pancake mixture into the pan
  • 1 pandan leaf to be folded
  • 4 extra pandan leaves sliced into 1 inch pieces:
Pandan leaves sliced

Chopping and slicing up the pandan leaves

Ingredients for the pandan pancakes paste

  • 5 pandan leaves roughly chopped
  • 50g of flour
  • 2 eggs
  • 150ml of coconut milk
  • pinch of salt
  • 1 tablespoon of coconut oil (use canola or olive oil as an alternative)
  • 90ml of water

How to make Malaysian pandan pancakes

1. Put 200ml of water in a pan on high heat, uncovered and add one pandan leaf folded up, 4 chunks of palm sugar, and the sliced up 4 pandan leaves. Stir until the sugar has melted in the water.

Pandan leaf and palm sugar in water

Pandan leaf and palm sugar cooking in water

2. Mix in 100g grated coconut and cook on high heat, uncovered for around 10 minutes, or until the mixture has dried out, then remove from the heat and save for later.

3. In a food processor mix the 5 chopped pandan leaves, 50g of flour, 2 eggs, 150ml of coconut milk, pinch of salt and 1 tablespoon of coconut oil.

4. In a separate pan, heat up one tablespoon of vegetable oil and ladle in 1.5 scoops and let it cook on a low heat uncovered for a few minutes until it browns in colour. Only cook one side.

5. Once cooked, remove and place on a plate with kitchen roll and cover with another piece of kitchen roll and repeat steps 4-5 until all the pancake patter is used up.

Pandan pancakes stacked on kitchen roll

Pandan pancakes stacked on kitchen roll to soak up excess cooking oil

6. Place 2 tablespoons of filling in each pancake, roll them up and get ready to go face down.

Coconut filling added to the pancakes

Chef Annuar filling in each pandan pancake with the yummy coconut filling then rolling them up

For more about our adventures through Malaysia, please check out our Malaysia travel video:

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