Singaporean pancake, Kueh Dadar

We've had a hairy coconut that Andy bought a few weeks ago. To be honest I didn't know what to do with it...  but this evening, Andy finally decided to cut it. Not only that he even grated it for me to use for this beautiful pandan green cake called Kueh Dadar from Singapore.

As soon as I started cooking the coconut, the kitchen was filled with an exotic flavour and I tasted bits of it, ... ooh, amazing... I was like "it's gonna be good...";)

The pancake's colourful green is from the Pandan flavouring which I got when I was in Malaysia. Pandan leaf is widely used in South Asian cooking, and known for its unique flavour.

When you bite into it, the exotic taste expands in your mouth.... I didn't know the freshly made sugary coconuts are so addictive...;)

To see the recipe, visit The World of Sweets Recipes, Singapore.

Thai Coconut Pancake

Breakie breakie!

If you are looking for a pancake that is a bit different from the usual ones, then this Thai style pancake is the way to go.

There is no plain flour but rice flour, which gives the pancake a unique flavour. Not only that, the exotic taste of coconut hits you every bite, lovely...

Try for breakfast, it's really easy to make;)

Ingredients;

Coconut milk 200ml

Coconut flakes 20g

Egg 1

Sugar 2tbs

Rice flour 80g

Baking powder 1 tsp

Oil 1 tbsp

Salt pinch

1. In a large bowl, combine rice flour, coconut flakes, baking powder and salt, and mix well.

2. Beat egg and sugar together until it's fluffy.

3. Add 1 into 2. Mix well.

4. Add oil into 3. Mix well.

5. Spray oil on a pan. Pour the mixture, and cook both side.