Coconut & Cinnamon Pancake Rolls

Name: Coconut & Cinnamon Pancake Rolls
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g All-purpose flour; 1 whole Egg; 160 ml Canned coconut milk; 200 ml Water; 0.25 tsp Salt; 2 tsp Neutral cooking oil; 70 g Unsweetened dried shredded coconut; 50 g Brown sugar; 0.25 tsp Ground cinnamon

Thin coconut-milk pancakes wrapped around a moist brown-sugar coconut filling with a little cinnamon.

45 minutes · Intermediate · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

All-purpose flour100 g
Egg1 whole
Canned coconut milk160 ml
Water200 ml
Salt0.25 tsp
Neutral cooking oil2 tsp
Unsweetened dried shredded coconut70 g
Brown sugar50 g
Ground cinnamon0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and egg; contains coconut. Check packaged coconut ingredients for other allergens.

Method

Rest the pancake batter

Stir the coconut milk until smooth. Whisk flour with half the salt in a bowl. In a jug, beat egg, coconut milk, 140 ml water and 1 tsp oil. Gradually whisk this into the flour until smooth and pourable. Let stand for 15 minutes while making the filling. Do not taste raw batter.

Cook the coconut filling

Put brown sugar, remaining 60 ml water, cinnamon and remaining salt in a small saucepan. Warm gently, stirring until the sugar dissolves. Add dried coconut and cook over low heat for 4–5 minutes, stirring, until the coconut has absorbed most of the liquid and forms a moist, cohesive filling. Transfer to a bowl and let cool while cooking the pancakes.

Make eight thin pancakes

Heat a 20 cm nonstick frying pan over medium-low heat. Use the remaining 1 tsp oil to lightly brush the pan as needed between pancakes. Stir the batter, pour in one-eighth, about 50 ml, and quickly tilt the pan to cover the base. Cook for 60–90 seconds until the top has no wet batter and the edges release; flip and cook for 20–30 seconds until cooked through. Transfer to a plate and cover with a clean towel. Repeat to make eight pancakes; reduce heat if they become crisp.

Fill and roll

Divide the cooled filling into eight portions. Put one portion across the lower third of each pancake, fold in the sides and roll into a short cylinder. Serve two rolls per person, warm or at room temperature. Refrigerate leftovers within 2 hours.

The pancakes should stay soft enough to fold. These rolls are naturally cream-gold: they contain no pandan extract or green colouring.

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