• Prep Time 10 minutes
  • Cook Time 5 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This coconut pancake recipe was first published in Flavours magazine.

Recipe Ingredient

  • 250g white coconut flesh, grated
  • 200g all purpose flour
  • 1/2tsp salt
  • 1tbsp sugar
  • 1 egg
  • 100ml santan sawit
  • 150ml water
  • margarine and palm oil for frying


  1. Combine the coconut, flour, salt and sugar in a bowl. In a separate bowl, whisk the egg, santan sawit and water, then add to dry ingredients, stirring well. If the batter is too thick, add a bit of water. Set aside for 10 minutes.
  2. In a frying pan, heat 1 tablespoon margarine and 1/2 tablespoon oil till sizzling. Pour a ladleful of batter in the middle of pan then smooth out the batter to make a flat circle. After 2 minutes, once bottom side browns, flip over and cook till crisp and golden. Remove from heat and keep warm.
  3. Continue frying the remaining batter, adding margarine and oil when needed. Once pancakes are cooked, serve with curry, sambal or even sugar.

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1 thought on “Coconut Pancake”

  1. Max Lang - June 6, 2016 at 3:55 pm

    When u say the ingredient is for one serving and if I need to serve three do I have to multiply by 3 the amount of ingredient so that i can make to serve for 3persons?


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