Indonesian Coconut Pancake (Dadar Gulung)

Ingredients :

For pancake sheets:

1. 250g/2 cups all purpose flour
2. pinch of salt
3. 2 eggs
4. 300ml coconut milk
5. +- 100ml water
6. few drops of pandan paste/ green food colouring

For filling:

1. 250g finely grated coconut (desiccated coconut in the baking section will suffice if you can’t get fresh coconut and grate it)
2. 150g palm sugar (or 100g castor sugar)
3. 100ml water
4. 2 tablespoons cinnamon
5. pinch of salt
6. pandan leaves (optional)

NOTES 

Pandan leaves are long thin leaves widely available in indonesia. They give the pancakes their green colour and add an extra flavour dimension. Either a ready bought paste is used or the leaves are processed to extract the juices. Pandan paste should be available from an asian supermarket, but green food colouring can be used as a substitute.

Direction :

1. To make pancake batter combine flour, salt, eggs, and coconut milk. Mix

2. Add water while stirring until the batter has a thin consistency. Exactly how much water varies depending on whether you used coconut milk or coconut cream (which is thicker).

3. Beat the batter to remove lumps.

4. Add a few drops of pandan paste or green food colouring.

5. To make the filling combine the coconut, sugar, salt, cinnamon and water in a pot on the stove. Add torn up pandan leaves to the mixture if you have.

6. Mix continuously on a medium heat for about 5 minutes, or until water has evaporated and the mixture is moist (not dry).

7. Do not let the mixture burn.

8. Remove from heat and remove the pandan leaves. Set aside.

9. Put some butter in a heated pan on the stove spread it around the pan.

10. Spoon some batter into the centre of the pan and spread it to the edges by swirling your wrist.

11. Flip after a minute, or when there are bubbles on the pancake and it has cooked through.

12. Put pancake on a plate when cooked.

ASSEMBLY

13. Put about a tablespoon of the filling in the middle of the pancake and spread it a little with the back of the spoon. Flip the bottom of the pancake over the mixture before folding each side of the pancake in like a tortilla. Continue to roll it.

14. Enjoy with some lime squeezed over the pancake, or even better, a scoop of ice cream!

Crème brûlée

Ingredients :

1. 6 egg yolks
2. 6 tablespoons white sugar, divided
3. 1/2 teaspoon vanilla extract
4. 2 1/2 cups heavy cream
5. 2 tablespoons brown sugar

Direction : 

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

NOTES : 

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.