Ingredients
Pancakes
228g plain flour
2 eggs
284ml water
284ml milk
pinch of salt
vegetable oil for cooking
Filling
250g desiccated coconut
113g soft brown sugar
113ml hot water
Pinch of salt
Coconut Cream Sauce
1 tin (400ml) Mai Siam Coconut Milk
1 heaped tbsp cornflour
1/4 tsp salt
Cooking Method
Step 1
Mix up pancake batter by whisking flour, salt, eggs, water and milk and make up pancakes approximately 15cm in diameter.
Step 2
Separate pancakes with kitchen roll and store until required.
Step 3
In a bowl add hot water to desiccated coconut and leave to soak until coconut has softened. This will take about 1 hour.
Step 4
Place brown sugar, salt, coconut (including water) in a pan and heat gently.
Step 5
Cook until the mixture has the texture of thick jam.
Step 6
Heat coconut milk and salt in a small pan. Mix cornflour with 3 Tbsp water and add to coconut.
Step 7
Stir over a gentle heat until mixture thickens. Allow to bubble for a minute and remove from the heat. Allow to cool, clingfilm and place in the refrigerator.
Step 8
To make up, place a pancake on a large plate and fill the centre with coconut filling.
Step 9
Turn in the sides and roll up to make small pancakes. Continue until all the pancakes and filling has been used up.
Step 10
To serve, place 1 or 2 pancakes on a small plate and pour over a tablespoon or 2 of the coconut cream sauce.
Step 11
Makes 12-15 pancakes.
