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Ingredients: 300 g( 2 ½ cups) flour sifed 2 eggs lightly beaten 2 teaspoons dried yeast granules pinch of salt 300 ml ( scant 1 ¼ cups) warm coconut milk ½ teaspoon vanilla essence Coconut sauce 375 ml ( 1 ½ cups) coconut milk 100-150 g (2/3 -1 cup) finely shaved palm sugar 1 ½ tablespoons sugar pinch of salt 1 padan leaf raked with a fork tied into a knot Preparations: 1. Put flour into a bowl and add eggs yeast and slat gradually stir in the coconut milk and vanilla essence to make a thick batter cover with a cloth and leave in a warm place until the mixture turns spongey about 1 hour. 2. To prepare the coconut sauce put coconut milk both portions of sugar salt and pandan lef in a saucepan bring to the boil over low heat stirring until sugar has dissolved simmer 2 minutes then set aside. 3. Grease the bottom of a small wok witih oil or butter and heat add a ladleful of the batter and spread evenly cook until the cake is set on top 2 to 3 minutes turn and cook the other side when all the batter is used up remove the pandan leaf from the coconut sauce and pour some over each pancake serve immediately. These cakes are traditionally made using a small terracotta wok but a metal wok is an adequate substitute they could also be cooked in a heavy frying pan but try to keep the cakes no more than about 8 cm (3 in) in diameter. • The mixture turns spongy after about one hour • Cook until the cake is set on top then turn and cook the other side Serves 4-6 Preparation time : 15 mins Fermentation time : 1 hour Cooking time : 30mins
Periplus
