Cake Pancake

With the taste of savory and sweet coconut milk blended sauce, pancake is a dish that spoil the tongue. Color and size can be made according seleara. For example, green course with a more petite.

MATERIALS:

• ·         500 grams of wheat flour
• ·         1 tsp salt
• ·         1 teaspoon baking powder
• ·         3 eggs, lightly beaten
• ·         1250 ml coconut milk, from 1 coconut
• ·         50 ml water-pandan leaf suji

SAUCE:

• ·         200 grams of brown sugar, a comb
• ·         1 tablespoon sugar
• ·         750 ml coconut milk, from 1 coconut
• ·         1/2 teaspoon salt
• ·         6 cm cinnamon
• ·         2 grains of pimento
• ·         4 pieces pandan leaves, chopped

HOW TO MAKE A PANCAKE:

1.      Mix flour, salt and baking powder in a container and stir well. Add beaten eggs and 400 ml coconut milk into it and stir well. Pat the dough by hand for 20 minutes until the dough is smooth and feels light.

2.      Add the remaining coconut milk gradually, stirring until blended. Enter suji-pandan leaf water into the mixture and stir well. Stir with a wooden spoon, so that air can get into the batter. Allow the dough approximately 2 hours.

3.      Prepare a small skillet or wok based thick clay, heat over medium heat, basting with oil. Pour 1 tablespoon of vegetable (approximately 75 ml) white batter into the pan.

4.      Cook until the dough with holes ranging from the edges, wait until the hole pretty much, cover the pan, and cook until cooked pancake. Congkel and remove the pancake from the pan. Repeat until all the dough runs out.

5.      Sauce: Place all sauce ingredients in a saucepan and cook over medium heat. Timba-dipper coconut milk to the boil in order not to break. Continue cooking until the sugar dissolves and the smell of the fragrance out, lift. Serve as a complementary pancake.