Kaya Pandan Pancakes: Recipe

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


  • 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


  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.


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



Goodwater, Northcote

King Clarence, Sydney CBD

Hor Kitchen, Melbourne CBD

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