These pancakes, with a sweet coconut filling known as unti, are a popular
snack food and are sometimes eaten for breakfast. #
Pancakes:
100 g (3 1/2 oz) rice flour
2 tablespoons sugar
1/4 teaspoon salt
3 eggs
1 cup fresh coconut milk
2 tablespoons coconut oil
Filling:
1/2 cup palm sugar syrup
1 cup freshly grated coconut
1 pandan leaf
To make
the pancakes, combine rice flour, sugar, salt, eggs, coconut milk and
coconut oil in a deep mixing bowl. Stir well with whisk until all lumps
dissolve. Strain through strainer. Batter should be very liquid in consistency.
Heat non-stick pan over low fire. For each pancake, pour in 4 tablespoons
of the batter and cook for about 2 minutes, until the top is just set.
Turn the pancake over and cook a further minute. Repeat until all the
batter is used up. Cool pancakes down to room temperature. To make the
filling, combine sugar syrup and grated coconut and mix well. A.ddpondan
leaf and fry over low heat in frying pan for 2 minutes, stirring continuously.
Cool and use at room temperature. Place 1 tablespoon of coconut filling
in centre of each pancake, fold at edge and roll tightly into tube shape.
Helpful
hint : Both the pancakes and the filling can be made in advance
and refrigerated; allow both to come to room temperature before filling.
