A fluffy, chewy fusion of Japanese mochi pancakes and Southeast Asian pandan flavor, drizzled with a rich coconut syrup.
🥢 Ingredients:
For the Pancakes:
- 1 cup glutinous rice flour
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup coconut milk
- 1/4 cup pandan juice (or 1 tsp pandan extract + 1/4 cup water)
- 1 egg
- 1 tsp vanilla extract
- Butter for cooking
For the Coconut Syrup:
- 1/2 cup coconut cream
- 2 tbsp palm sugar or brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla
🔥 Instructions:
- Make the batter: Whisk together dry ingredients. In another bowl, mix coconut milk, pandan juice, egg, and vanilla. Combine wet and dry ingredients until smooth.
- Cook the pancakes: Heat a pan with butter, pour batter, and cook on medium heat until bubbles form, then flip. Cook until golden.
- Prepare the syrup: Simmer coconut cream, sugar, salt, and vanilla in a pan until slightly thickened.
- Serve & garnish: Stack pancakes, drizzle with coconut syrup, and garnish with shredded coconut or toasted sesame seeds.
✅ Pros:
✔️ Soft, chewy texture with crispy edges.
✔️ Naturally gluten-free if using 100% rice flour.
✔️ Fragrant pandan and coconut flavors.
❌ Cons:
❌ Can be sticky when flipping.
❌ Requires pandan extract, which might not be widely available.