Sea Gypsy

TRADITONAL PANDAN PANCAKES (KUEH KETAYAP)

Ingredients:

  • 200ml of water
  • 4 chunks of palm sugar
  • 100g grated coconut
  • vegetable oil for cooking
  • 1 pandan leaf, folded
  • 4 pandan leaves sliced into 1 inch pieces

Ingredients for the Sea Gypsy pancake batter:

  • 50g of flour
  • 2 eggs
  • 150ml of condensed milk
  • pinch of salt
  • 1 tablespoon of coconut oil (use canola or olive oil as an alternative)
  • 90ml of water

Method:

  • Put 200ml of water in a pan on high heat, uncovered, add the folded & sliced pandan leaves and 4 chunks of palm sugar. Stir until the sugar has melted in the water.
  • Mix in the grated coconut and cook on high heat, uncovered for around 10 minutes, until the mixture has dried out, remove from the heat and save for later.
  • In a food processor mix the 5 chopped pandan leaves, 50g of flour, 2 eggs, 150ml of coconut milk, pinch of salt and 1 tablespoon of coconut oil.
  • In a separate pan, heat up one tablespoon of vegetable oil and ladle in 1.5 scoops of batter. Cook on a low heat uncovered for a few minutes until it browns in colour. Only cook one side.
  • Remove and place on a plate with kitchen roll and cover with another piece of kitchen roll and repeat steps 4-5 until all the pancake batter is used up.
  • Place 2 tablespoons of filling in each pancake and roll them up.

Note:
These are the traditional pandan pancakes but Richard & Jade (and many others) prefer our version, which is to roll the traditional filling in our regular waffle pancakes, simply turned green with a drop of food colouring!

SEA GYPSY PANCAKES

(Makes 6)

Ingredients:

  • 125g Flour
  • inch salt
  • 1 eggs
  • 22.5 gms melted butter
  • 125g milk
  • 25 g condensed milk
  • 5ml vanilla essence
  • green food colouring
  • butter for cooking

Method:

  1. Put flour in bowl, eggs in the middle and whisk in the flour a little at a time.
  2. Gradually pour in the milks, whisking all the time.
  3. Add the vanilla, melted butter & green food colouring and whisk until the mixture is smooth and creamy and a pandan green colour!
  4. Heat a pan, add a knob of butter when hot pour in a ladle of pancake batter, roll the mix around to cover the pan.
  5. Flip half way through cooking, place on a plate, repeat & stack!

Ready Steady Go


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