Cendol Pancakes


After posting the cendol recipe recently, I had began a cendol craze; I posted a cendol toast up on my Instagram a few days ago. That was sorta an idea of debunking cendol onto a plate. I normally will skip posting some recipes here and post it directly via Instagram instead. Maybe I should start posting recipes regularly on both ends once time permits. In the meantime, here is the cendol toast post.

I am still using the same old pancake batter from Rose Levy Beranbaum. I switched and added a couple of ingredients so that the pancakes have the cendol vibes. I also tried to make these pancakes 100% vegan, but replacing eggs seems tricky. I do want my pancakes to be light, airy and fluffy, which is why the eggs were separated and incorporated in different stages. If you lovely people knows any vegan tricks in replacing eggs resulting in the same texture, please kindly let me know.

The place where I reside has insane humidity, ice cream and clotted coconut cream started to melt before I can snap some photos. Perhaps I should assemble in an air-conditioned environment? I will certainly give that idea a try in the future if I am dealing with any cream related recipes. In the meantime, let's get started with this recipe and indulge in some stacking layers of cendol pancakes.

Ingredients:

(Serve 4)

  • Cake Flour, 227g

  • Baking Powder, 20g

  • Salt, 1/2 TSP

  • Egg Yolks, 4

  • Coconut Milk, 484g

  • Egg Whites, 4

  • Cream of Tartar, 1/2 TSP

  • Unsalted Butter Browned, 57g

  • Cendol, 1 Recipe

  • Koshian, 1 Recipe

  • Clotted Coconut Cream, 4 Heaped TBSP

  • High Quality Dairy-Free Coconut Ice Cream, 4 Scoops

  • Pure Palm Sugar Syrup, A Few Drizzle

Equipment:

  • Cast Iron Skillet / Pan

  • Hand Mixer

  • English Muffin Rings

Directions:

  1. Please visit my "Cendol Milkshake" page for the cendol recipe.

  2. Please visit my "How To Make Koshian" page for the koshian recipe.

  3. In a large mixing bowl, mix cake flour, baking powder and salt until well combine.

  4. Mix, mix, mix.

  5. In another small bowl, lightly whisk together egg yolks and coconut milk.

  6. In another small bowl, using a hand mixer, whisk egg whites and cream of tartar until stiff peaks form.

  7. Gradually add yolk mixture into flour mixture, while mixing with a fork.

  8. *Do not over-mix. The mixture should be slightly lumpy.*

  9. Gently stir in the melted butter and 4 heaped TBSP of cendol.

  10. *In a skillet over medium-low heat, add butter. Once it start to melt, keep an eye on it, as it can go from browning to burning very fast. Once it start to become dark brown, remove from heat. Transfer into a measuring cup over a weighing scale. If the weight is reduced, add in more water till it reached 57g. Set aside to cool slightly before incorporating.*

  11. Using a spatula, scoop 1/3 of the egg white mixture into the yolk-flour mixture.

  12. Gently fold in the egg whites.

  13. Do not over-mix.

  14. Repeat the process until all the egg white mixture are fully folded in.

  15. Pass the batter thru' a fine sieve and into a large bowl.

  16. Discard any residue.

  17. Cover with cling film and chill in the fridge overnight.

  18. The next day, grease muffin rings with butter.

  19. In a large sauce pan, over medium-low heat, place in the muffin rings.

  20. Scoop 1/4 cup of batter into the rings.

  21. Once the edges start to turn brown and bubbles start to form, flip and remove the muffin rings.

  22. Cook the other side for about 1 min.

  23. Remove from heat and transfer into wire cooling rack.

  24. Repeat the process for the remaining pancakes.

  25. To assemble, place one pancake onto serving plate.

  26. Spread the koshian onto the pancake, follow by another pancake.

  27. Making clotted coconut cream.

  28. Place canned organic coconut milk in the fridge overnight.

  29. The next day, when you open the can, you will see the coconut cream has separated from the whey.

  30. The coconut cream is actually called clotted coconut cream.

  31. Discard the whey.

  32. Spread the clotted coconut cream onto the pancake.

  33. Spoon 1 TBSP of cendol over the cream.

  34. Place another pancake on top.

  35. Add 1 scoop of ice cream to top it off.

  36. Spoon another TBSP of cendol over the top.

  37. Lastly, drizzle palm sugar syrup over the top.

  38. Repeat the process for the remaining pancakes.

  39. Serve immediately.

#pancakes #cendol #koshian #coconut #indulgence

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