Skip to main content
logo
Food Advertising by

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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…