The green pandan pancakes are a real treat for the eyes and the palate. Their vibrant green color, derived from pandan leaves, instantly attracts attention, while their exotic scent transports you to a tropical ambiance. They are usually served rolled up, with a sweet coconut and palm sugar filling, creating a perfect balance between the softness of the crepe and the slightly caramelized crunch of the filling. This traditional dessert is not only delicious, but also naturally gluten-free thanks to the use of rice flour.

Green pandan pancakes

Indonesia

Print the recipe

Pin Recipe

Preparation time 10 mins Cooking time 30 mins Rest time 20 mins Total time 1 hr

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• For the pancakes:

• 150 g of rice flour (you can replace 25 g of rice flour with cassava flour)

• 2 eggs

• 250 ml coconut milk

• 100 ml of pandan juice (or a few drops of pandan extract diluted in water)

• 1 pinch of salt

• 1 Tbsp of vegetable oil

• For the garnish:

• 150 g grated coconut (fresh or rehydrated dried)

• 100 g grated palm sugar (or brown sugar)

• 100 ml of water

• 1 pandan leaf (optional)

Preparation

1. Prepare the pancake batter: In a bowl, mix the rice flour, eggs, and salt.
2. Gradually add the coconut milk and pandan juice while mixing until you obtain a smooth paste. Add the vegetable oil to prevent the pancakes from sticking to the pan. Let the dough rest for 15 to 20 minutes.
3. Prepare the filling: In a saucepan, heat the palm sugar with the water and the pandan leaf or extract (if using) over low heat, until the sugar is completely dissolved. Add the coconut grated coconut and mix well. Cook gently until the mixture is lightly caramelized and fragrant. Remove the pandan leaf and let cool.
4. Cook the crepes: Heat a non-stick pan or crepe pan over medium heat and brush with a little oil. Pour in a small ladle of batter and tilt the pan to distribute the batter evenly. Cook each pancake for about 1 to 2 minutes on each side, until golden brown. Repeat the operation until the dough is used up.

5. Top and roll: Place a dollop of coconut filling in the center of each crepe. Fold the sides of the crepe and roll it up like a small packet. You can accompany these pancakes with coconut cream .

Note

Serve these green pandan pancakes warm or at room temperature, accompanied by tea or coconut cream.

Keywords: Green pandan pancakes, Asian pancakes, gluten-free Indonesian dessert recipe

Rate this recipe: