Indonesian Pandan Pancakes
Indonesian Pandan Pancakes, Charred Pinapple, Coconut Sorbet.
• 400 ml coconut cream
• 100gm castor sugar
• 50 ml water
• ½ tsp white wine vinegar
• 150gm plain flour
• 50 gm rice flour
• 2 tbs castor sugar
• 1 tsp dried yeast
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• 250 ml coconut milk
• ½ tsp pandan extract
• 1 small pineapple, peeled and cut into 1cm slabs
• 100 gm light palm sugar, grated
• 50 ml lime juice
• lemon balm or mint to garnish
• In a small saucepan, simmer the sugar, water and vinegar until it reaches 112°C. (soft ball stage)
• Carefully pour in the coconut cream (it will bubble and spit as it’s very hot) and bring back to the boil. Refrigerate until cold, then churn in an ice cream machine, or freeze in ice cube trays until set then blend until smooth in a food processor and refreeze.
• Mix together the dry ingredients for the pancakes and whisk in the egg, coconut milk and pandan extract until smooth. Cover and leave to prove at room temperature for 1 -2 hours.
• Lightly oil the pineapple and char grill until well coloured. Cut into triangles and refrigerate.
• Put the palm sugar and lime juice in a small saucepan and simmer until the sugar has dissolved. Transfer to a serving jug.
• Lightly oil a BBQ plate or a heavy-based pan and spoon large tablespoons of the pancake mix using a medium heat. The plate should be just hot enough that the pancakes cook through without turning them, a lot like a traditional crumpet.
• Serve the pancakes and pineapple on a platter with the palm sugar syrup and coconut sorbet on the side.
• Garnish with the lemon balm or mint.