Wednesday, November 24, 2010

5 Days Left For Culinary Smackdown / Banana Pancake



REMINDER!   REMINDER!


CULINARY SMACKDOWN "LET'S GET TANGY WITH CITRUS" NOVEMBER 2010


Come on, everyone!
There's only 5 days left to submit your entry! 


For more details and to submit your entry please click here. Remember the challenge ends on November 29th, 2010 at 12.00 noon, Malaysia time. Good luck!

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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!







Banana Pancake
(source from : Patsie Cheong, one of our well-known local chefs)
(You may refrigerate and serve these cold)
Ingredients :
For the batter
150gm plain flour
1/2 tsp baking powder
70gm caster sugar
1 tsp pandan essence
1/4 tsp green food colouring
1 egg
250ml water (or slightly more)

For the filling
10 bananas
about half a coconut, grated
pinch of salt (my add-on, tastes better with salt added)


  1. Mix batter ingredients well and stir into a smooth batter. (Use a whisk)
  2. 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.
  3. 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.
  4. 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. 
  5. 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)




12 comments:

  1. Is that the same skin for kuih ketayap, the one has grated coconut with palm sugar inside???

    With banana sounds really good ya! I have few books of Patsie Cheong too! Actually I started buying her books when I first indulged in cooking.

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  2. Oops sorry, I have an award for U. Pls accept from my blog ya.

    http://love2cook-msia.blogspot.com/2010/11/my-birthday-gift-award.html

    ReplyDelete
  3. Soo cute and droolworthy banana pancakes..

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  4. I love this recipe! The combination of flavours and textures would be delicious.

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  5. Another delicious alternative to make pancakes! Love its light green colour.

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  6. Ils sont délicieux.
    J'aime beaucoup.
    A bientôt.

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  7. I love the chewiness texture of this kind of pancake. Love these great memories.

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  8. super smart and simple idea! my husband loves banana and coconut more than anything. that'd be a great taste for him!

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  9. Hi Mrs. amazing Chef, that looks tasty and colorful! Pancakes and bananas go well together. I love fresh coconut and everything tropical. Thanks for sharing, your photo looks appetizing!:)

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  10. This looks so yummy! I love bananas and pandan leaves are my newest favorite ingredient! I'll have to be making these for sure! xoxo

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  11. Hi everyone,
    Thank you for stopping by! Hope you gals give this a try! It's yummy! Have a lovely day.

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  12. Hi...you make something i must try. It's so creative by adding something inside not just coconut and sugar.

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