These pancakes, with a sweet coconut filling known as unti, are a popular snack food and are sometimes eaten for breakfast.
- 1 cup (150 g) flour, sifted
- 2 eggs
- 2 cups (500 ml) thick coconut milk
- 1/2 teaspoon salt
- 2 tablespoons oil
Make the Coconut Filling by grinding all the sugar and water into a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add the ingredients and cook, stirring constantly, for 10 to 15 minutes until the mixture dries up.
Remove from the heat, discard the pandanus leaf and set aside. To make the pancakes, combine the flour, eggs, coconut milk and salt in a mixing bowl, and whisk into a smooth batter that has pouring consistency. Strain to remove any lumps. Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tablespoons) onto the pan and turn the pan to obtain a thin round layer, about 7 in (18 cm) in diameter. Cook until the pancake sets and begins to brown, the