JapaneseInternational

Pandan Pancakes with Coconut Custard

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My best friend and I frequent an Asian tea house that serves excellent pandan waffles. We really like how soft the middles are, so we decided to try making our own pandan pancakes. Pandan sweets always pair nicely with coconut, so we made a coconut custard to go along with the cakes. When the layered stack is placed in the fridge for an hour, the breakfast treat turns into a dense cake, which is also a nice way to enjoy this!
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Pandan is short for "pandanus amaryllifolius," a tropical Asian plant that's well known for its distinct aroma. Pandan extracts are usually infused with suji leaves to get their super bright green pigments.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2-3 servings

Ingredients:

Steps:

  1. To make the custard, combine the coconut milk, corn starch, and sugar in a saucepan. Heat mixture over medium heat until it's simmering, then remove from heat.
  2. In a medium bowl, lightly beat 1 egg.
  3. Pour the coconut mixture over the egg very gently, in a slow stream, while whisking the egg. Do not pour too much at a time or you'll scramble the egg.
  4. Pour everything into the saucepan and cook over medium heat until thick, a few minutes. Remove from heat and chill while you make the pancakes.
  5. In a large bowl, whisk together the all-purpose flour, baking powder, sugar and salt.
  6. In another bowl, whisk together the milk, egg, and oil.
  7. Whisk in the pandan extract.
  8. Add the wet mixture into the dry mixture. Mix well.
  9. Heat a up a lightly greased pan over medium high heat. Pour some batter on and cook until surface is covered in air bubbles.
  10. Flip over and cook another minute.
  11. Retrieve the coconut custard and get ready to layer!
  12. Place a couple teaspoons of custard between each pancake and smear around with the back of a spoon.
  13. Top with a dollop of custard. Can be eaten straight away, or placed in the fridge to chill up. Both are great!
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