PANDAN
PANCAKES

Weigh the coconut milk and yeast into a bowl and whisk. Weigh the baking powder, flour and tapioca flour into a bowl and mix well. Whisk together the sugar, eggs and pandan essence.

When the yeast starts to bubble, whisk well and then mix into the baking powder, flour and tapioca. Give the eggs, sugar and pandan a really good whisk and mix in. Mix well cover with a damp tea towel and set a timer for 30 minutes.

While the batter is proving, prepare your moulds by using the sauce bottle or syringe to put a couple of drops of veg oil into each mould and using the soft brush make sure they are properly oiled.

pre heat oven to 160°C if you have plumbed I steam 10% would be great

Using the scoop half fill the moulds and set aside for 30 minutes to allow them to prove again. Cook for 10 minutes, allow to cool for 10 minutes standing on a rack and then gently ease them out of the moulds. [If you have carefully oiled the moulds sometimes you can just tip them out.]

The pancakes freeze very well, and can be made the day before if you’re aiming for a la minute, however, they need to be warmed. The best way to do this is lay them out on a baking sheet, cover loosely with Freezer-go-Between and put them in a warm oven for a few minutes [about 50°C]. Trim the puffed top so that it is perfectly flat and there you go.

For the Mahor, David Thompson’s Thai Food [HB p488 first edition]…it takes time and patience but rewards with a brilliant crunchy sticky very Asian mix. Mahor also keeps well…I like to roll it into rolls about the same diameter as the pandan pancakes. This means you can basically cut a slice off to top the pancakes.

As for the pineapple, it must be sweet and ripe. Core and cut it thinly, lay on aluminum foil. Working in batches thickly dusting with the powdered sugar and torch until it is toffee and a little burnt. For the glacéd chilli [which we always have in the fridge] click here