Every bite is filled with the fragrance of shredded coconut and oozing sweetness of palm sugar. Adding gula melaka and a scoop of sinful ice cream, this dish is truly a fan favourite amongst the sweet tooth foodies out there.
| Servings | Prep Time |
| 8 to 10 pancake | 20 minutes |
| Cook Time |
| 20 minutes |
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Every bite is filled with the fragrance of shredded coconut and oozing sweetness of palm sugar. Adding gula melaka and a scoop of sinful ice cream, this dish is truly a fan favourite amongst the sweet tooth foodies out there.
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Ingredients
Pancake
- 3 eggs
- 115 g plain flour
- 2 tsp baking powder
- 100 ml coconut milk
- ½ tsp pandan extract as desired
- Pinch of salt
- 1 tbs sugar as desired
Filling
- ½ cup shredded coconut
- 200 g gula melaka
- 150 ml water
- 1 pandan leaf
- Pinch of salt
Others
- 50 g shredded coconut dry fry till golden brown
- butter for greasing the pan
- vanilla ice cream
- mint leaf garnish
Instructions
Step 1: Prepare the filling
- In a saucepan, heat up water. Add in gula melaka, pandan leaf and salt. Once the gula melaka have melted and thickened slightly, remove from flame and let cool.
- Set aside ¼ cup for garnish.
- Once the remaining has cooled down, add in shredded coconut and mix well. Set aside.
Step 2: Prepare the pancake mix
- Mix all the pancake ingredients in a bowl. Whisk till smooth, set aside.
Step 3: Fry the pancake
- On a heated frying pan, add in a tsp of butter. Swirl the pan until it has fully melted.
- Pour in ½ ladle of pancake mixture. Once it is half-cooked, add in some coconut filling in the centre. Flip to cover up the filling and make a semi-circle shape.
- Once it is fully cooked, transfer to plate. Repeat the steps for the remaining batter.
Step 4: Assemble and serve immediately
- Lay pancakes on the serving plate. Place a scoop of vanilla ice cream on the side and drizzle melted gula melaka and toasted coconut on the pancake. Garnish with mint leave.