Green pandan pancakes are a true feast for the eyes and the palate. Their vibrant green color, derived from pandan leaves, instantly catches the eye, while their exotic aroma transports you to a tropical paradise. They are typically served rolled up, with a sweet filling of coconut and palm sugar, creating a perfect balance between the soft 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

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

Difficulty: Beginner Servings: 5

Ingredients

Servings

• For the crepes:

• 150g of rice flour 25g of rice flour with cassava flour)

• 2 eggs

• 250 ml of coconut milk

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

• 1 pinch of salt

• 1 tablespoon of vegetable oil

• For the garnish:

• 150g of grated coconut 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, stirring until you have a smooth batter. Stir in the vegetable oil to prevent the pancakes from sticking to the pan. Let the batter rest for 15 to 20 minutes.
3. Prepare the filling: In a saucepan, heat the palm sugar with the water and pandan leaf or extract (if using) over low heat until the sugar is completely dissolved. Add the shredded coconut and mix well. Cook gently until the mixture is lightly caramelized and fragrant. Remove the pandan leaf and let it cool.
4. To cook the crepes: Heat a non-stick frying pan or crepe pan over medium heat and lightly grease it with oil. Pour in a small ladleful of batter and tilt the pan to spread the batter evenly. Cook each crepe for about 1 to 2 minutes on each side, until golden brown. Repeat until all the batter is used.

5. Fill and roll: Place a spoonful of coconut filling in the center of each crepe. Fold in the sides of the crepe and roll it up like a small package. You can serve these crepes with coconut cream .

Note

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

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

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