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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 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


  • To make pandan pancakes, in a large bowl, combine the all-purpose flour, baking powder, and granulated sugar. Mix well using a whisk.
  • 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.
  • 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.
  • 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).
  • 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.