The thick, fluffy pancake of Malaysian streets: a coconut milk batter slowly cooked covered, filled with roasted peanuts, sugar, butter, and creamed corn, then folded in half and served warm.
Ingredients
- 220 g T55 all-purpose flour
- 2 pieces whole eggs
- 90 g granulated sugar
- 1 tsp baking soda
- 150 ml coconut milk
- 120 ml water
- 1 pinch fine salt
- 120 g unsalted roasted peanuts
- 50 g granulated sugar (for the filling)
- 30 g unsalted butter
- 150 g canned creamed corn
- 1 tbsp neutral oil
Method
- In a large bowl, mix the flour, sugar, baking soda, and salt.
- Whisk the eggs with the coconut milk and water, then gradually pour over the dry ingredients while whisking to obtain a smooth, lump-free batter.
- Cover and let the batter rest for 30 to 45 minutes at room temperature: it should become slightly foamy.
- Coarsely chop the roasted peanuts with a knife or mortar and set aside with the filling sugar, the butter cut into pieces, and the creamed corn (see prepared component).
- Heat a heavy nonstick skillet over medium-low heat and very lightly grease it with neutral oil, wiping away any excess.
- Pour a ladleful of batter into the center and spread it into an even, thick layer. Cover and cook without flipping until the surface is covered with holes and almost dry.
- Sprinkle the surface with sugar, scatter with chopped peanuts, dot with a few pieces of butter, and spread the creamed corn over top.
- Fold the pancake in half with a spatula, let it brown for another one to two minutes for a very crispy bottom, then remove from the heat.
- Repeat with the remaining batter, cut each folded pancake into portions, and serve warm.
Nutrition
Per serving
- Energy
- 730.7 kcal
- Protein
- 17.44 g
- Carbohydrate
- 89.01 g
- Fat
- 35.34 g
- Fibre
- 5.13 g
- Calcium
- 50.1 mg
- Iron
- 3.36 mg
- Magnesium
- 120.45 mg
