Nutrition Facts
2 servings
2
Recipe for Pandan Pancakes from Thailand, grilled coconut, ground chicken.
To try: the recipe for pandan pancakes from Thailand, grilled coconut and minced chicken curry.
For the dough
100 Rice flour
100 Wheat flour T 45
100 Liquid coconut oil
500 Organic milk
2 Egg
2 Liquid pandan extract (available in Asian stores) or matcha tea
1 pinch Salt
1 clove Garlic
Salt and pepper
For the filling
200 Chicken fillet
1 clove Garlic
3 Chopped coriander
Salt and pepper
3 Turmeric
2 Curry
1 Lime
150 Grated coconut
Directions
1
In a mixing bowl, pour in the rice flour and all-purpose flour, then mix. Add the fine salt, followed by the eggs and coconut oil. Pour in the milk and whisk vigorously until the batter is smooth. Add the green pandan flavoring (or matcha tea), and mix well with the whisk.
2
Let rest for 10 minutes.
3
Pour a small ladle of batter into a lightly greased frying pan.
4
Cook the pancake for 2 minutes on each side and continue until the batter is used up.
5
Cut the chicken fillets into large cubes, then place them in a blender, adding a clove of garlic.
6
In a skillet, pour a little coconut oil then add the minced chicken, the garlic clove, the curry, the coriander leaves, the turmeric, and mix everything together.
7
In a skillet, sauté the ground chicken, mixing it well so that it has a sandy consistency and not "in small balls."
8
Add a bit of grated coconut and mix well, season with salt and pepper.
9
In a small skillet, heat the remaining shredded coconut and set aside.
10
On each plate, place a pandan crepe and fill it with minced chicken, then sprinkle with grated roasted coconut.
11
To finish, drizzle with lime juice and sprinkle with chopped coriander.
Ingredients
For the dough
100 Rice flour
100 Wheat flour T 45
100 Liquid coconut oil
500 Organic milk
2 Egg
2 Liquid pandan extract (available in Asian stores) or matcha tea
1 pinch Salt
1 clove Garlic
Salt and pepper
For the filling
200 Chicken fillet
1 clove Garlic
3 Chopped coriander
Salt and pepper
3 Turmeric
2 Curry
1 Lime
150 Grated coconut
Directions
Directions
1
In a mixing bowl, pour in the rice flour and all-purpose flour, then mix. Add the fine salt, followed by the eggs and coconut oil. Pour in the milk and whisk vigorously until the batter is smooth. Add the green pandan flavoring (or matcha tea), and mix well with the whisk.
2
Let rest for 10 minutes.
3
Pour a small ladle of batter into a lightly greased frying pan.
4
Cook the pancake for 2 minutes on each side and continue until the batter is used up.
5
Cut the chicken fillets into large cubes, then place them in a blender, adding a clove of garlic.
6
In a skillet, pour a little coconut oil then add the minced chicken, the garlic clove, the curry, the coriander leaves, the turmeric, and mix everything together.
7
In a skillet, sauté the ground chicken, mixing it well so that it has a sandy consistency and not "in small balls."
8
Add a bit of grated coconut and mix well, season with salt and pepper.
9
In a small skillet, heat the remaining shredded coconut and set aside.
10
On each plate, place a pandan crepe and fill it with minced chicken, then sprinkle with grated roasted coconut.
11
To finish, drizzle with lime juice and sprinkle with chopped coriander.
Notes
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