Malaysian Chinese Saffron Pancake

Ingredients

In this adaptation, we incorporate Malaysian Chinese ingredients and flavors into the traditional Swedish saffron pancake. The original recipe is enhanced with ingredients such as pandan leaves, coconut milk, and palm sugar, which are commonly used in Malaysian Chinese cuisine. These additions infuse the pancake with a distinct Southeast Asian taste, creating a delightful fusion of flavors. We alse have the original recipe for Götlandsk saffranspannkaka, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 pandan leaves, knotted 2 pandan leaves, knotted
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small saucepan, heat the coconut milk over low heat. Add the saffron threads and pandan leaves. Simmer for 5 minutes to infuse the flavors. Remove from heat and let it cool.
2. 2.
   In a mixing bowl, combine the rice flour, grated palm sugar, and salt. Gradually pour in the cooled saffron-infused coconut milk while whisking continuously until the batter is smooth.
3. 3.
   Heat a non-stick frying pan over medium heat and brush it with vegetable oil. Pour a ladleful of batter into the pan and swirl it around to form a thin pancake. Cook for 2-3 minutes until the edges turn golden brown.
4. 4.
   Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
5. 5.
   Serve the Malaysian Chinese Saffron Pancakes warm, either as a dessert or a breakfast dish. They can be enjoyed plain or with a drizzle of palm sugar syrup for added sweetness.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the coconut milk.
• Pandan leaves — If fresh pandan leaves are not available, you can use pandan extract or essence as a substitute. Use 1/2 teaspoon of pandan extract for every pandan leaf.
• Palm sugar — If palm sugar is not accessible, you can substitute it with brown sugar or coconut sugar for a similar taste.

Tips & Tricks

• For a more indulgent version, serve the pancakes with a scoop of coconut ice cream or a dollop of whipped cream.
• To add a crunchy texture, sprinkle some toasted coconut flakes on top of the pancakes before serving.
• Experiment with different fillings such as sliced bananas or fresh mango for a tropical twist.
• If you prefer a sweeter pancake, increase the amount of palm sugar in the batter.
• Make sure to cook the pancakes on medium heat to achieve a golden color without burning them.

Serving advice

Serve the Malaysian Chinese Saffron Pancakes warm, either as a standalone dessert or as a delightful breakfast dish. They can be enjoyed on their own or with a drizzle of palm sugar syrup for added sweetness.

Presentation advice

Stack the pancakes on a plate, allowing their vibrant golden color to shine through. Garnish with a sprinkle of toasted coconut flakes and a pandan leaf for an elegant touch. Serve with a side of palm sugar syrup in a small bowl for dipping or drizzling.