How long can I store leftovers?

Leftover pancakes can be refrigerated for up to 2 days. Reheat gently in a non-stick pan or microwave.

Can I make this ahead?

You can make the coconut pastilla filling a day in advance and refrigerate it. Prepare the pancakes on the day of serving for the best texture.

Can I substitute any ingredients for a vegan option?

Substitute eggs with a flaxseed or chia seed mixture (1 tablespoon seed + 3 tablespoons water per egg).

Can I use dried pandan leaves instead of fresh?

Fresh pandan leaves provide the best flavor, but you can use pandan extract as a substitute if fresh is unavailable.

What is the best way to reheat the pancakes?

Reheat in a non-stick pan over low heat until warmed through to retain moisture and texture.

Malaysian Pandan Pancakes with Coconut Pastilla

Name: Malaysian Pandan Pancakes with Coconut Pastilla
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Breakfast
Ingredients: All-purpose flour; Coconut milk; Pandan juice; Sugar; Eggs; Vanilla extract; Salt; Grated coconut; Palm sugar; Water; Pandan leaves; Salt

A fragrant twist on traditional pancakes

Fluffy pancakes infused with aromatic pandan and filled with a sweet coconut pastilla.

1 h 30 min
4
Intermediate

Ingredients

For the Pandan Pancakes

All-purpose flour

1 1/2 cups

Coconut milk

1 1/4 cups

Pandan juice

3/4 cup (blend 8 pandan leaves with water and strain)

Sugar

2 tablespoons

Eggs

Vanilla extract

1/2 teaspoon

Salt

A pinch

For the Coconut Pastilla

Grated coconut

2 cups (preferably fresh)

Palm sugar

3/4 cup, shaved

Water

1/4 cup

Pandan leaves

2, knotted

Salt

1/4 teaspoon

Preparation

Preparing the Coconut Pastilla

Combine ingredients

In a medium saucepan, combine grated coconut, palm sugar, water, pandan leaves, and salt.

Cook until thickened

Cook over medium heat, stirring frequently, until the sugar has dissolved and the mixture thickens (about 10-15 minutes).

Do not overcook the coconut pastilla; it should remain moist and pliable.

Cool the pastilla

Remove from heat and let it cool completely.

Making the Pandan Pancake Batter

Whisk the batter

In a large bowl, whisk together flour, coconut milk, pandan juice, sugar, eggs, vanilla extract, and salt until smooth and slightly thick.

Strain the pancake batter to remove any lumps for smoother pancakes.

Rest the batter

Let the batter rest for 10 minutes to allow ingredients to meld.

Cooking Process

Cooking the Pancakes

Heat a non-stick pan over medium heat, and pour a ladleful of batter to form a thin pancake. Cook each side for 2-3 minutes until lightly golden.

Filling the Pancakes

Place a spoonful of coconut pastilla in the center of each pancake, fold into half, and press gently to seal.

Serving the Pancakes

Serve warm, with a drizzle of coconut syrup or additional palm sugar if desired.

Plating & Serving