CULINARY SMACKDOWN "LET'S GET TANGY WITH CITRUS" NOVEMBER 2010
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This is a great tea-time snack. It is really easy to make and a pleasure to eat. Get the small bananas for easy wrapping. And I would advise on using the grated white part of fresh coconut. Do not substitute with desiccated coconut, as desiccated coconut are dry and do not have the chewy milky moist texture of the fresh ones. I have not tried with the flaked coconut, perhaps it will be better than the desiccated ones but again, nothing beats the fresh ones! This is a hit with my kids and myself too!
(source from : Patsie Cheong, one of our well-known local chefs)
(You may refrigerate and serve these cold)
For the batter
150gm plain flour
1/2 tsp baking powder
70gm caster sugar
1 tsp pandan essence
1/4 tsp green food colouring
250ml water (or slightly more)
For the filling
about half a coconut, grated
pinch of salt (my add-on, tastes better with salt added)
- Mix batter ingredients well and stir into a smooth batter. (Use a whisk)
- Add salt to the grated coconut and stir till evenly combined. The coconut should have a slight hint of saltiness. Cover and refrigerate until needed.
- Grease a medium-sized round pan lightly with some cooking oil. Heat pan and scoop about slightly less than 1/4 cup of batter into the pan. Tilt the pan till surface is evenly coated with batter. Cook each side about 2-3 minutes until lightly browned. Dish out to a serving plate and cool. Repeat with remaining batter.
- Arrange a piece of pancake on a big plate. Scatter some grated coconut on pancake. Put a piece of peeled whole banana on pancake and roll in up. Repeat with the rest of pancake and bananas.
- You may serve it at room temperature or cool it in the refrigerator until serving time. Enjoy.
(my notes : I like it best at room temperature)