Asian Recipes - Peranakan Pancakes Recipe

Ingredients

For the banana sauce:

• 1 cup/250 ml thick coconut milk

• 3 oz/100 ml water

• 5 oz/150 g palm sugar

• Salt, pinch

• 2 pandan leaves (optional)

• 2 to 3 ripe bananas

• 1 tbsp/15 ml cornstarch, dissolved in 2 tbsp/30 ml water

For the pancake:

• 2 34 cups/300 g rice flour

• 12 tsp/2.5 ml salt

• 1 tbsp/15 ml sugar

• 1 tsp/5 ml instant yeast

• 2 1/2 cups/570 ml thick coconut milk

Serves 4

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Method:

1. Sift together the rice flour, salt, sugar and yeast. Stir in the thick coconut milk to create a smooth batter. Leave the batter to rise in a warm corner for 45 minutes to 1 hour, or until the batter is quite foamy.

2. Meanwhile, prepare the banana sauce. In a small non-reactive pan combine the coconut milk, water, palm sugar, salt, pandan leaves and bananas and bring the mixture to a boil. Lower the heat and simmer the sauce until the palm sugar is dissolved.

3. Remove the pandan leaves and discard them. Thicken the sauce with enough of the cornstarch solution to give a creamy texture that coats the back of a spoon. Keep the sauce warm.

4. Preheat a very small non-stick skillet over medium-high heat and grease it lightly. Ladle in 1/4 cup of the batter and tilt the pan to coat the bottom evenly.

5. Cook the pancake on one side only, keeping the pan covered until the pancake is cooked through.

6. Repeat step 3 until the pancake batter is used up. Serve the pancakes with the banana sauce ladled over top.