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Malaysian Pandan pancakes with palm sugar and coconut stuffing

A very simple but delicious pancake recipe made with a coconut milk pancake batter and a sweet and unctious coconut filling
Prep Time15 mins
Cook Time30 mins
Total Time45 mins


For the filling

  • 400 g dessicated coconut
  • 150 g Malaysian Gula Melaka palm sugar
  • 3 strips of pandan leaves
  • 125 ml water
  • 5 tbsp sugar

For the pancake batter

  • 300 g plain flour
  • 250 ml pandan water blend 250ml water + 15 pandan leaves
  • 400 ml/ 1 Can Coconut Milk
  • 1 egg lightly beaten
  • 1 tbsp cold pressed rapeseed oil some butter for frying
  • 1/2 tsp salt


For the batter

  • Blend the pandan leaves with some water
  • Squeeze the green juice through some muslin or a fine sieve. This will result in a fragrant jewel green liquid
  • Sift the flour in a mixing bowl and make a well, add the salt
  • Pour in the liquids and the egg and mix well
  • Adjust your ingredients to make a batter that coats the back of your spoon
  • Leave aside and make the filling

Coconut Filling

  • To make the filling, chop up the Gula Melaka
  • In a pan, melt the Gula Melaka, sugar and the pandan leaves in water over a slow heat
  • When the sugar is melted, add the coconut and stir well
  • If the mixture looks a bit too dry, add a bit of water
  • Cook on a low heat for about 15 minutes as you want the coconut mixture to be moist and not dry
  • Let it cool before the next step
  • Make the pancakes in a small frying pan or a specialised crepe pan. It might take a few test pancakes to get the pan seasoned correctly. You can use oil and a bit of butter to oil the pan for a bit of flavour and to prevent sticking
  • Spoon about 2 tbsp of the pancake batter evenly and cook for about 1 minute. It should be cooked through but not too brown
  • Layout the pancake on a clean surface and spoon on 2 tbsp of the coconut filling
  • Fold like a spring roll
  • To serve cut at an angle and serve with some ice cream and if you like a drizzle of melted Gula Melaka.


Don't be alarmed by the colour as it should be green from the pandan leaves.