Pandan Pancakes with Custard Filling
Pandan Pancakes with Custard Filling
Ingredients
For the Pancake Batter
- 3 eggs
- 20 g white sugar
- 200 ml coconut milk
- 30 g heavy cream
- 10 g condensed milk
- 300 g all-purpose flour
- 3 g instant yeast
- 120 ml pandan juice
- as needed vegetable oil, for cooking
For the Custard Filling
- 3 egg yolks
- 30 g white sugar
- 300 ml coconut milk
- 120 ml pandan juice
- 60 g all-purpose flour
Instructions
- 1
Prepare the pancake batter: In a large bowl, whisk together the eggs and 20g white sugar until well combined. Add the coconut milk, heavy cream, condensed milk, and pandan juice, whisking until smooth.
⏱️ 5 min
- 2
In a separate bowl, combine the all-purpose flour and instant yeast. Gradually add the dry ingredients to the wet ingredients, whisking constantly until a smooth batter forms. Ensure there are no lumps.
⏱️ 5 min
- 3
Cover the batter with plastic wrap or a clean kitchen towel and let it rest in a warm place for 60 minutes, or until it has slightly risen and appears bubbly.
⏱️ 60 min
- 4
While the batter is resting, prepare the custard filling: In a medium saucepan, whisk together the egg yolks and 30g white sugar until light and creamy.
⏱️ 3 min
- 5
Gradually whisk in the coconut milk and pandan juice into the egg yolk mixture. Then, slowly whisk in the all-purpose flour until fully incorporated and smooth.
⏱️ 3 min
- 6
Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens to a custard-like consistency. This usually takes about 8-10 minutes. Do not boil.
⏱️ 10 min
- 7
Remove the custard from the heat and transfer it to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature, then refrigerate until ready to use.
⏱️ 5 min
- 8
Once the pancake batter has rested, heat a non-stick frying pan or griddle over medium-low heat. Lightly brush with vegetable oil.
⏱️ 2 min
- 9
Pour about 1/4 cup of batter onto the hot pan for each pancake, spreading it slightly to form a round shape. Cook for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 10 min
- 10
Repeat with the remaining batter, adding more oil to the pan as needed. Stack the cooked pancakes on a plate.
⏱️ 10 min
- 11
To serve, spread a generous amount of the cooled pandan custard filling onto one side of each pancake. Fold the pancakes in half or roll them up. Serve immediately.
⏱️ 2 min
Kitchen Tools
Pandan Pancakes with Custard Filling
For the Pancake Batter
- 3 eggs
- 20 g white sugar
- 200 ml coconut milk
- 30 g heavy cream
- 10 g condensed milk
- 300 g all-purpose flour
- 3 g instant yeast
- 120 ml pandan juice
- as needed vegetable oil, for cooking
For the Custard Filling
- 3 egg yolks
- 30 g white sugar
- 300 ml coconut milk
- 120 ml pandan juice
- 60 g all-purpose flour
Instructions
- 1
Prepare the pancake batter: In a large bowl, whisk together the eggs and 20g white sugar until well combined. Add the coconut milk, heavy cream, condensed milk, and pandan juice, whisking until smooth.
⏱️ 5 min - 2
In a separate bowl, combine the all-purpose flour and instant yeast. Gradually add the dry ingredients to the wet ingredients, whisking constantly until a smooth batter forms. Ensure there are no lumps.
⏱️ 5 min - 3
Cover the batter with plastic wrap or a clean kitchen towel and let it rest in a warm place for 60 minutes, or until it has slightly risen and appears bubbly.
⏱️ 60 min - 4
While the batter is resting, prepare the custard filling: In a medium saucepan, whisk together the egg yolks and 30g white sugar until light and creamy.
⏱️ 3 min - 5
Gradually whisk in the coconut milk and pandan juice into the egg yolk mixture. Then, slowly whisk in the all-purpose flour until fully incorporated and smooth.
⏱️ 3 min - 6
Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens to a custard-like consistency. This usually takes about 8-10 minutes. Do not boil.
⏱️ 10 min - 7
Remove the custard from the heat and transfer it to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature, then refrigerate until ready to use.
⏱️ 5 min - 8
Once the pancake batter has rested, heat a non-stick frying pan or griddle over medium-low heat. Lightly brush with vegetable oil.
⏱️ 2 min - 9
Pour about 1/4 cup of batter onto the hot pan for each pancake, spreading it slightly to form a round shape. Cook for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 10 min - 10
Repeat with the remaining batter, adding more oil to the pan as needed. Stack the cooked pancakes on a plate.
⏱️ 10 min - 11
To serve, spread a generous amount of the cooled pandan custard filling onto one side of each pancake. Fold the pancakes in half or roll them up. Serve immediately.
⏱️ 2 min