This pancake with sweet coconut filling (in Indonesia is called Unti) is a popular snack food or dessert.
For the pancakes: combine the flour, eggs, coconut milk and salt in a mixing bowl
Whisk into a smooth batter and smooth pouring consistency
Strain to remove any lump
Grease a non stick pan and heat over a low heat
Stir the batter and ladle one scoop (around 3 tablespoons) unto the pan and turn the pan to obtain a thin layer
Cook until the pancake sets and begins to brown then flip it over and cook for seconds on the other side and remove from the heat
Continue to make the pancake until all the batter is used up
For the cocnut filling: bring the sugar and water to a boil in a saucepan
Reduce the heat to low and simmer uncovered for about 10 minutes, stirring occasionally until the sugar is dissolved and the mixture turns syrupy.
Add all the other ingredients and cook, stirring constantly for 10-15 minutes until the mixture dries up.
Remove from the heat and discard the pandan leaf.
Place a pancake on a flat surface and top the coconut filling then folded.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To grate the coconut, you can use Cheese grater and choose the fine wholes
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