sweet sticky-filled pancake
2 min readThere are times when only a pancake will do. Whenever you find yourself in such a position,think about turning to these gems with their crunchy filling of peanuts, coconut, sugar and sesame seeds-perfect partners for the supple yet crispy pancake. Scale up the recipe as you like but we do suggest using a large frying pan so the pancake can be rolled up in the tradi-tional way.
Makes 170g glutinous rice flour 1 tbsp rice flour 1 tbsp full-fat milk tsp vegetable oil, plus extra for cooking for the filling 1 tbsp granulated sugar 1 tbsp roasted salted peanuts, finely chopped 12 tbsp desiccated coconut 2% tbsp toasted sesame seeds.
In a bowl, whisk together the flours, 90ml water, milk and 1/2 teaspoon oil into a runny batter.
2 Heat 1/2 tablespoon oil in a large frying pan(at least 30cm wide)over medium heat. Pour in the batter and use the back of a spoon to spread it out evenly into a circle. Cook for 5 minutes, until the surface has dried out and the bottom is blistered and mottled with golden yellow. Flip and cook the other side for a further 2 minutes. For extra crispiness, drizzle oil around the edge of the pancake while it is cooking, then give it a few spins in the pan to let the oil coat the bottom of the pancake.
3 Transfer the pancake to a plate so that the first side you cooked is on the bottom. Sprinkle over the filling ingredients then fold the two opposite sides of the pancake towards the centre, as if you are closing pair of double doors, then fold in half lengthways again. Cut the rolled pancake along its length into wide slices, and eat immediately while warm and crispy.
