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.

kaya pandan pancakes recipe


Preparation Time: 10 minutes / Serves 4-6


Ingredients

  • 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

Method

  1. 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.
  2. Place a 16cm crepe pan on a high heat and wait until the pan is hot.
  3. Spray the pan lightly with oil and transfer 1/3 cup (80ml) of batter to the pan.
  4. 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.
  5. Transfer the cooked pancake to a plate.
  6. Repeat steps 3-5 until all the batter has been used.
  7. Mix the palm sugar, coconut and remaining water together.
  8. Sprinkle a little of the sugar mix onto each pancake, add a slice of mango and roll up tightly.
  9. Serve immediately.

Notes

Kaya and pandan essences can be found at any good Asian supermarket.