Chinese Dessert

Coconut Pancakes

This is one of the simplest desserts to prepare because the pancakes can be made well ahead of time and stored refrigerated in an air-tight container. When required, simply put together the coconut filling and pancakes, deep fry and serve immediately.



Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 12 servings

For The Pancakes
1/2 cup cornflour
1/2 cup plain flour (maida)
3/4 cup milk
2 tbsp melted butter or oil
a pinch of salt

To Be Mixed Into A Filling
3/4 cup fresh coconut , grated
1/4 cup sugar
1 drop rose or (optional)
1 tbsp sesame seeds (til) , toasted

Other Ingredients
oil for deep-frying

To Serve
vanilla ice-cream

For the pancakes

  1. Mix the plain flour, cornflour, milk, salt and ½ cup of water. Mix well so that no lumps remain.
  2. Grease a 125 mm. (5″) diameter non-stick pan with the butter.
  3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
  4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds.
  5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

  1. Spoon 1 tablespoon of the filling on each pancake and fold. Seal the edges by applying a little of the pancake mixture as shown in the below.
  2. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
  3. Serve immediately with vanilla ice-cream.

Recipe Source: Coconut Pancakes


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