Pandan Pancakes with Coconut Custard Filling

Pandan Pancakes with Coconut Custard Filling

Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 5 pancakes


Pandan Pancakes

  • 1/2 cup all-purpose flour
  • 3 tsp baking powder
  • 3 tbsp granulated sugar
  • 1 1/4 cup milk
  • 1 whole egg
  • 1 tsp pandan extract

Coconut Custard

  • 1 cup coconut milk
  • 1 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1 whole egg


  1. To make pandan pancakes, in a large bowl, combine the all-purpose flour, baking powder, and granulated sugar. Mix well using a whisk.
  2. In another large mixing bowl, combine the milk, egg, canola oil, and pandan extract. Mix well using a whisk. Add the milk and egg mixture into the flour mixture and mix well until well combined.
  3. To make the coconut custard, combine the coconut milk, corn starch, and sugar in a saucepan. Heat mixture at medium heat until simmering. Remove from heat.
  4. In a heat-proof mixing bowl, crack and egg and whisk gently. Do not over whisk the egg. Pour the coconut milk mixture into the bowl of egg gently, in a slow, constant stream while constant whisking the egg (otherwise you'll cook the egg).
  5. Once the two mixtures are well combined, pour everything back into the saucepan and cook over medium heat until thick. Remove from heat and let cool.