Coconut Pancakes ( Chinese Cooking )

by Tarla Dalal

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Coconut pancakes has influences of thai cuisine and is immensely enjoyed across the asian countries for its rich coconut flavor. The pancakes made of corn flour and butter is crisp, while the coconut-sugar and vanilla adds a nice crunch to the bite. These are deep-fried and eaten with ice cream. Prepare the batter and the coconut mixture in advance so you can save time while making the pancakes.

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Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 12 pancakes
Show me for pancakes

Ingredients

To Be Mixed Into A Stuffing
3/4 cup freshly grated coconut
1/3 cup sugar
1 to 2 drops rose or vanilla essence (optional)

For The Pancakes
1/3 cup cornflour
1/3 cup plain flour (maida)
1/3 cup milk
2 tbsp melted butter or oil
a pinch salt
1 tbsp sesame seeds (til)
oil for deep-frying

For Serving
vanilla ice-cream

Method
For the pancakes

Combine the cornflour, plain flour, milk, butter and salt in a bowl, add 1/3 cup of water and mix well to make a smooth batter into a batter.
Spread 1 tbsp of the batter on a non-stick pan, shake the pan in a circular motion to make a thin round of 75 mm. (3”) in diameter.
Cook on both the sides using a little oil.
Repeat with the remaining batter to make 11 more pancakes. Cover and keep aside.

How to proceed

Place a pancake on a flat, dry surface, spread 1 tbsp of the stuffing on it and fold to make a semi-circle.
Apply a little of the pancake mixture to seal the edges (refer handy tip).
Sprinkle some sesame seeds on top and keep aside.
Heat the oil in a wok / kadhai and deep-fry a few at a time till they turn light brown in colour. Serve hot pancakes with vanilla ice-cream.

RECIPE SOURCE : Chinese Cooking-New Edition