Sunday, June 6, 2010
One of traditional Indonesian sweets: yeast pancakes drowning in sweetened coconut milk. I love mine warm in cold winter days, although some people do eat them cold as well.
for the pancakes:
50 gr sugar
75 gr plain flour
1/8 tsp salt
1/2 tsp instant dry yeast
120 ml coconut milk
1/4 tsp vanilla extract
15 gr butter, melted and cooled
pandan paste (optional)
1. In a bowl, whisk egg and sugar. In another bowl, combine flour, salt, and yeast.
2. Add dry ingredients to egg mixture with 60-70 ml coconut milk. Whisk until smooth.
3. Mix in remaining coconut milk, vanilla extract, and melted butter. Mix well. Cover with plastic wrap and let rest for 1 hour.
4. Preheat and lightly grease carabikang pan or small concave pan. Stir batter until smooth.
5. Divide batter into two bowls and stir in pandan paste into one bowl, if using. Cook the pancakes, around 50-60 ml of batter for each pancake, at medium heat.
for the sauce:
125 ml coconut milk
50 gr palm sugar or brown sugar
1/16 tsp salt
1. Cook over low heat until sugar dissolves.