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Thursday, November 4, 2010

Pandanus Hotcakes With Coconut Custard

Pancake 6

Pancake 7

Pancake 3

Wendy of Table for 2...or More is one of the first few food bloggers I had gotten to know when I started blogging a year ago. She was one of the first few who started to drop by with encouraging comments and useful advice at my blog. I still recall when I first visited her blog, her space was somewhat quiet and 'uneventful'. Then, all of a sudden, as if touched by a magic wand, her blog became a big hit overnight. Her blog reminded me of a book I had read... Malcolm Gladwell's The Tipping Point - a book that explains and analyses the 'tipping point', that magic moment when ideas, trends and social behaviours cross a threshold, tip and spread like fire....

Wendy's style is very different from mine. Hers is an unpretentious blog that shares with readers, useful housewife tips and experiences. Mine is frivolous and self-indulgent - the polar opposite. The frivolous side of me is seldom drawn to house-wife creation but the practical side of me am usually able to pick up elements at these sites and try to make them work for me. Wendy has yesterday issued a challenge to her readers to come up with a creative version of her Sponge Cake Pancake. When I read her terms and conditions... and there was a long list of them... I frowned and wondered how could I celebrate creativity with so many do's and don'ts... but suprisingly, there and then, I already knew what I wanted to do and I hope I am still working within the boundaries of her terms...

I had wanted to work with a pandanus/coconut flavoured pancake,served with Thai Pandan Custard. I first saw the Thai Pandan custard at Ellie's site where she created the popular Thai street food of fried bread dough with Thai Pandan custard (kaya).  I recently ate that in Bangkok with L and had wanted to make it by myself. The custard is a more runny version of our Kaya jam and is perfect as an accompaniment to the sponge cake pancake (some call it hotcakes).

Pancake 8
Wendy's recipe is very simple.I modified it by adding coconut milk and pandan juice to it. With beaten egg whites added separately into the batter, the pancake takes on a light and spongy texture which was delightful. The addition of coconut milk and pandan juice gives it moistness and fragrance.
This was then served with a knob of meltig butter and a generos drizzle of Pandan custard.

I will keep this post short and let you ponder about other ingenious way of cooking this pancake.

Pancake 2(100)
Recipe :

3/4 cup       Coconut Milk
4 eggs         Separated
1 cup          Plain flour
Pinch          Salt
50g             Butter for frying

Pandan Coconut Custard (From Ellie's Blog)

3-4 pandanus leaves
2 egg yolks
Pinch of salt
3 cups coconut cream
1 1/2 cups white sugar
2 tbsp cornflour (cornstarch)
3 tbsp tapioca flour
1/2 cup milk

Method :


1. Sift flour and salt into a bowl.
2. Mix Coconut milk,egg yolk and sugar together.
3. Mix (2) with (1) and stir until smooth. Add Pandan 3 tbsp of Pandan juice.
4. In a separate clean dry bowl, beat egg white with 2 tbsp of sugar until stiff peaks are formed.
5. Fold (4) into (3).
6. Heat a frying and add a little butter. Drop 2 tbsp of batter into the pan and fry over medium heat for 2 mins. Turn the pan cake over and fry the other side until pan cake is cooked through.

Pandan Coconut Custard

1.Wash and drain the pandanus leaves. Finely chop the leaves, then puree them in an electric blender with as little water as possible. Strain, pressing against a sieve to extract as much of the very green and grassy pandanus water as possible. Set aside.

2.Mix the egg yolks with the salt, coconut cream and sugar in a bowl. Combine the flours in a separate small bowl and stir in the milk, then work this into the egg yolk mixture. Strain in a small pan.

3.Heat over a very low heat, stirring constantly, until thickened and cooked. This should take about 20 minutes. Stir in the pandanus water (I have added 1/2 tsp of pandan paste to add a deeper shade of green to the custard) and simmer for a minute or so before taking off the heat and allowing to cool.


Zurin said...

What a lovely ode to Wendy. She must be as pleased as punch. Your blog is as wonderful in itself Shirley. I love it . thats why I keep coming here.;)

the pandan hotcakes n custard look absolutely delicious. wonderful job!

ann low said...

Shirley, I love your blog as well as Wendy's blog too! Always inspired by both of you with detailed recipes and beautiful pictures :)
Love the coconut custard on the hotcakes, look so tempting.

Honey Bee Sweets said...

Shirley, I am drooling over your lovely sponge pancakes with coconut cream! Hope your post will win you that candy themometer! Me? *sigh* Lazy is the word of the day....

busygran said...

Whether it's Wendy's or yours, I love dropping by to read cos I find it interesting and informative.
That's a novel way of having pancakes!

Sonia ~ Nasi Lemak Lover said...

till now, i still try to figure out what to do with Wendy's challenge, you are too fast to came out with this yummy pancake. Your pancake look absolutely delicious.

Anonymous said...

I saw the same recipe from Wendy and bookmarked to do it. Agree with you that there is so many possibilities with the recipe! Thanks for the shout out, I love this custard.

Shirley @ Kokken69 said...

Thanks Ladies for all your kind words and encouragement!

Cool Chic Style Fashion said...

Una delizia dal gusto e colore delicati, brava

penny aka jeroxie said...

Oh! I have leftover coconut milk and pandan! Hmmm... this will be so perfect.

ICook4Fun said...

I love visiting your blog too. Love reading your traveling adventures, simple yet versstile recipes and beautifully taken pictures. Good job Shirley!! This is a very creative way of serving pancakes especially with the coconut custard.

Trissa said...

Shirley! Want to hear something funny? I've been experimenting with Kaya as well. I have been hooked on trying to make it this whole week! I love the greenish hue you've gotten from the pandan! The pancakes look delicious with the kaya too. :)

Shirley @ Kokken69 said...

Trissa, we just crossed each other- just finished reading your latest post. Do try this kaya recipe- it is like the kaya recipe for dummies :) very easy to make and tastes great!

Edith said...

That is the beauty of blog hopping. We get to read different personality in writing as well as experiences.

La Table De Nana said...

This post is lovely in it's lightness of being:) Really so pretty.

Anonymous said...

I love hotcakes. For breakfast. I like mine with simple jam.

Xiaolu @ 6 Bittersweets said...

I haven't worked much with pandan but am fascinated by the color and flavor :). Just bought some frozen leaves from the Asian market, so the timing for this recipe is perfect. Looks absolutely scrumptious, Shirley!

DG said...

Both of you got a great blogs :)
Your hotcake & pandan coconut custard looks like a great combination too, looks so yummy.

Swee San said...

You're fast!! hehe It looks super yum. Can't go wrong with pandan and coconut!

pigpigscorner said...

Love both blogs! Very nice flavours!

Anh said...

such pretty photos!! I'm not a big fan of kaya (i know!), but the runny custarf version is perhaps more to my taste :)

Sandie {A Bloggable Life} said...

This looks great. I've never tried anything even close to this recipe, but I'm definitely intrigued!

tigerfish said...

I kinda miss kaya (ok, I know I can make it myself). I actually don't miss it until I read all those blog postings on kaya...and esp when the photos are so alluring and captivating. OK. Now, can I start licking the runny coconut kaya custard?

Maria @ Scandi Foodie said...

These look delicious, I love pandan flavour!

WendyinKK said...

First of all,thank you for "promoting" my site, hahaha!! thanks!
I'm so sorry but this doesn't qualify as it is a totally different recipe. I mentioned in the post that it has to abide by the basic recipe ratio of 1 egg to 1 Tbsp flour and 1 tbsp sugar. With flavourings allowed.

Shirley @ Kokken69 said...

I kind of suspected that I would be moving out of boundaries. I cannot be restricted like that lah... I don't want to eat pan fried gai dan gou leh...haha... It's ok, I already told you before the submission that i don't need the prizes- just joining in the fun :)

Joanne said...

You did a great job reinventing these sponge cakes even in the midst of so many rules and regulations! I lvoe that coconut sauce...drooling just thinking about it!

Dimah said...

These look absolutely fantastic! Beautiful photos!

Unknown said...

Yum. The weather in Austin is pretty cold right now I would love to have these for breakfast. & I love the smell of Pandan

Joudie's Mood Food said...

This is so unusal for me and so beautiful. It looks so delicate and soooooo tasty!

WendyinKK said...

Haha, I knew it. But thanks anyway for the support given to the contest.
Actually there were only 4 rules, and those were just elaborations.
1. It must new version never attempted by me
2. Cannot cut except for photography purposes
3. Must be pan fried
4. Stick with the basic recipe ratio.

Shirley @ Kokken69 said...

:) i had fun making and eating the pancakes. I can't wait to see the other entries.

Lisa Ho said...

I love your blog (plus your beautiful photos)eversince I blog hopped into yours :)


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