Skip to main content

Dairy-Free Coconut Pancake ~ 椰子薄饼


This is a delicious and easy pancake but instead of milk I used thin coconut milk.   Since coconut milk is lactose free, it can be used as a milk substitute by those with lactose intolerance.   The natural sweetness of coconut milk does add extra flavour to these panckes.  They are light, delectable, moist with a slight hint of coconut.  Great to go with fresh fruit and here I've served them with honey and persimmon.





Dairy-Free Coconut Pancake ~  椰子薄饼

Ingredients

  • 150 gm self-raising flour
  • 1 Tbsp sugar
  • 1 large egg, lightly beaten
  • 200 ml thin coconut milk
  • 1/4 tsp salt
  • Oil for frying
  • Honey, maple syrup and fresh fruits of your choice
Method
  1. In a bowl, whisk together self-raising flour, sugar and salt.  Make a well in the centre and add in the lightly beaten egg. Mix well.
  2. Gradualy add in the coconut milk and mix till free from lumps.  Let rest for about 20 mins. Stir again before using.
  3. Place cooking oil in a non-stick pan over medium heat.  
  4. Place a heaped tablespoon of batter into the pan.  When bubbles appear or when the edges turn slightly brown, flip the pancake over and let cook till golden brown.
  5. Repeat till all the batter is used up, stirring the batter in between and adding more oil if necessary.
  6. Serve with maple syrup, honey and fresh fruits of your choice.
Note:
  1. You can use plain flour and add in 2 teaspoons baking powder.
  2. Add in a tablespoon of dessicated coconut into the batter, if desired.


Comments

  1. Love pancakes! These made with coconut milk must be extremely aromatic and delicious.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…