Material:
175 gr rice flour.
75 gr of starch.
25 gr wheat flour.
2 tsp salt.
2 tbsp sugar.
125 ml of coconut milk from 1/2 coconut.
400 ml of coconut milk from 1/2 coconut
2 tablespoons of suji water made from 15 lb of suji leaves and 2 lb of pandan leaves then pulverized and squeezed with 100 ml of water. (then mixed with thin coconut milk).
Biang:
25 gr wheat flour
1/4 teaspoon baking soda
50 ml of water
Sauce material:
500 ml of coconut milk from coconut
175 grams of brown sugar, thinly sliced
2 tbsp sugar
1/4 teaspoon salt
2 lb of pandan leaves
How to make:
Stir the ingredients, then let stand 15 minutes. While stirring rice flour, starch flour, and flour, add salt, sugar, then enter the coconut milk dilute while diuleni for 30 minutes.
Enter the culprit and then knead again while dikeprok-tangerine. Pour the coconut milk until it runs out. Finally enter thick coconut milk.
Heat the mold pofferces. Fill with coconut pulp to keep it from sticking. After the heat is flat, pour the dough, then cook until cooked.
Boil sauce ingredients to boil while stirring and strain. Serve the pancake with the sauce.
For 20 pieces.
Tips:
Choose a good quality baking soda for the cake to expand perfectly.
The mold is filled with coconut shredded coconut and left for a long time to prevent the coconut from sticking.
Pound the pancake for 15 minutes
