:) MATERIAL:
• 500 grams of wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 eggs, lightly beaten
• 1250 ml coconut milk from 1 coconut
• 50 ml of water-pandan leaves suji
:) SAUCE:
• 200 grams of brown sugar, comb
• 1 tbsp sugar
• 750 ml coconut milk from 1 coconut
• 1/2 tsp salt
• 6 cm cinnamon
• 2 whole cloves
• 4 pieces of pandan leaves, cut into pieces
:)HOW TO MAKE A pancake:
• Mix the flour, salt and baking powder in a container and stir well. Add beaten eggs and 400 ml of coconut milk into it and stir well. Pat the dough with your hands for about 20 minutes until the dough is smooth and feels light.
• Add the remaining coconut milk gradually, stirring until blended. Add water suji-pandan leaves into the mixture and stir well. Stir with a wooden spoon, so that air can get into the batter. Allow the dough about 2 hours.
• Prepare a small pan or heavy-based frying pan clay, heat over medium heat, basting with oil. Pour 1 tablespoon of vegetable (about 75 ml) of white batter into the pan.
• Cook until the dough with holes ranging from the sides, wait until the hole is pretty much, cover the pan, and cook until cooked pancake. Poke and remove the pancake from the pan. Repeat until all the batter is used.
• Sauce: Place all sauce ingredients in a saucepan and cook over medium heat. Bucket-dipper coconut milk to the boil in order not to break. Continue to cook until the sugar is dissolved and
• 500 grams of wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 eggs, lightly beaten
• 1250 ml coconut milk from 1 coconut
• 50 ml of water-pandan leaves suji
:) SAUCE:
• 200 grams of brown sugar, comb
• 1 tbsp sugar
• 750 ml coconut milk from 1 coconut
• 1/2 tsp salt
• 6 cm cinnamon
• 2 whole cloves
• 4 pieces of pandan leaves, cut into pieces
:)HOW TO MAKE A pancake:
• Mix the flour, salt and baking powder in a container and stir well. Add beaten eggs and 400 ml of coconut milk into it and stir well. Pat the dough with your hands for about 20 minutes until the dough is smooth and feels light.
• Add the remaining coconut milk gradually, stirring until blended. Add water suji-pandan leaves into the mixture and stir well. Stir with a wooden spoon, so that air can get into the batter. Allow the dough about 2 hours.
• Prepare a small pan or heavy-based frying pan clay, heat over medium heat, basting with oil. Pour 1 tablespoon of vegetable (about 75 ml) of white batter into the pan.
• Cook until the dough with holes ranging from the sides, wait until the hole is pretty much, cover the pan, and cook until cooked pancake. Poke and remove the pancake from the pan. Repeat until all the batter is used.
• Sauce: Place all sauce ingredients in a saucepan and cook over medium heat. Bucket-dipper coconut milk to the boil in order not to break. Continue to cook until the sugar is dissolved and
fragrant smell out, lift. Serve as a complementary pancake.
GOOD LUCK :)
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