How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 2 days.

Can I make this ahead?

Yes, you can make the batter and filling a day in advance and refrigerate them separately.

Can I substitute pandan leaves?

If you can't find fresh pandan leaves, you can use pandan extract, though it may lack the natural fragrance.

Are there any dietary tweaks for this dish?

Substitute coconut flour and use a non-dairy substitute to make it gluten and dairy-free.

How do I reheat the pancakes?

Reheat them in a non-stick pan over low heat for the best results.

Thai Pandan Pancakes with Young Coconut Filling

Name: Thai Pandan Pancakes with Young Coconut Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Dessert
Ingredients: Pandan leaves; Coconut milk; All-purpose flour; Eggs; Sugar; Salt; Green food coloring; Grated young coconut; Coconut cream; Sugar; Vanilla extract

Deliciously fragrant pancakes stuffed with a creamy coconut filling

These vibrant green pancakes are a popular Thai street food, filled with a sweet young coconut mixture that's sure to satisfy your taste buds.

1 h 30 min
4
Intermediate

Ingredients

For the Pancakes

Pandan leaves

10–12, chopped

Coconut milk

1 cup

All-purpose flour

1 cup

Eggs

2 large

Sugar

2 tablespoons

Salt

1/4 teaspoon

Green food coloring

A few drops (optional)

For the Filling

Grated young coconut

1 cup

Coconut cream

1/2 cup

Sugar

1/4 cup

Vanilla extract

1/2 teaspoon

Preparation

Blending the Pandan Mixture

Blend ingredients

Blend pandan leaves with coconut milk in a blender until smooth.

Strain mixture

Strain the mixture through a fine mesh strainer to extract the liquid, discarding the pulp.

Combine batter

Combine the pandan liquid with the eggs, flour, sugar, and salt. Whisk until smooth.

Use silicone molds for uniform pancake shapes.

Preparing the Coconut Filling

Combine ingredients

In a saucepan, combine the grated coconut, coconut cream, sugar, and vanilla extract.

Cook filling

Stir over medium heat until the mixture thickens slightly.

Stir continuously to prevent the coconut filling from burning.

Cool mixture

Remove from heat and let cool.

Cooking Process

Pancake Cooking

Pour a ladleful of batter onto a non-stick pan and cook until small bubbles form on the surface, then flip and cook the other side.

Filling the Pancake

Place a spoonful of the coconut filling in the center of each pancake and fold over.

Final Touches

Optionally brush the pancakes with coconut cream to add extra richness and shine.

Plating & Serving