This Kaya Pandan Pancake recipe is based on kueh ketayap, a Malaysian sweet coconut filled pancake roll. Authentic kueh ketayap calls for juiced pandan leaves, but taken a slightly different approach, and have instead combined kaya (coconut jam) with pandan essence to make a vibrant green yet aromatic pancake. Make sure you use the green Nyona kaya, which contains pandan, not the brown Hainanese kaya. We’ve also used fresh mango for a seasonal, fresh twist, but it’s by no means necessary.
Preparation Time: 10 minutes / Serves 4-6
- 150 plain flour
- 20g kaya
- 200ml coconut milk
- 100ml water
- 20g brown sugar
- 3ml pandan essence
- 1 large egg (~52g)
- 100g desiccated coconut
- 100g shaved palm sugar
- 10 ml water
- 1 large mango, cut into 2cm slices
- Place the plain flour, kaya, coconut milk, 100ml of water, brown sugar, pandan essence and egg into a blender. Blend until the mixture is smooth.
- Place a 16cm crepe pan on a high heat and wait until the pan is hot.
- Spray the pan lightly with oil and transfer 1/3 cup (80ml) of batter to the pan.
- Cook for 2-3 minutes until the top of the pancake looks dry then turn the pancake over and continue to cook for another 1-2 minutes.
- Transfer the cooked pancake to a plate.
- Repeat steps 3-5 until all the batter has been used.
- Mix the palm sugar, coconut and remaining water together.
- Sprinkle a little of the sugar mix onto each pancake, add a slice of mango and roll up tightly.
- Serve immediately.
Kaya and pandan essences can be found at any good Asian supermarket.