Recipe

Arabian Coconut Pancakes

Deliciously Fluffy Arabian Coconut Pancakes: A Taste of the Middle East

4.2 out of 5

Indulge in the flavors of the Middle East with these Arabian Coconut Pancakes. This traditional Arab twist on the Malaysian Kuih Akok combines the richness of coconut with a fluffy pancake texture, creating a delightful treat that will transport you to the vibrant streets of Arabia.

Snack› Kuih akok

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Asian cuisine› Arab cuisine

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using a vegan-friendly substitute for vegetable oil)

Allergens

Coconut

Not suitable for

Gluten-free (contains all-purpose flour), Nut-free (contains coconut milk)

Ingredients

The Arabian Coconut Pancakes differ from the original Malaysian Kuih Akok in terms of flavor profile and ingredients. While the Kuih Akok is traditionally made with coconut cream, rice flour, and palm sugar, the Arabian version incorporates coconut milk, all-purpose flour, and regular sugar. Additionally, the Arabian Coconut Pancakes are flavored with cardamom, adding a distinct Middle Eastern touch to the dish. We alse have the original recipe for Kuih akok, so you can check it out.

1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1/4 cup (50g) sugar 1/4 cup (50g) sugar
1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
1/4 teaspoon salt 1/4 teaspoon salt
2 tablespoons vegetable oil, for cooking 2 tablespoons vegetable oil, for cooking

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat (total, saturated): 10g, 8g
Carbohydrates (total, sugars): 29g, 12g
Protein: 3g
Fiber: 1g
Salt: 0.2g

Preparation

1.
In a mixing bowl, whisk together the coconut milk, all-purpose flour, sugar, cardamom, and salt until well combined.
2.
Heat a non-stick pan or griddle over medium heat and brush it with a thin layer of vegetable oil.
3.
Pour 1/4 cup of the pancake batter onto the pan and spread it into a circular shape.
4.
Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface.
5.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
6.
Repeat the process with the remaining batter.
7.
Serve the Arabian Coconut Pancakes warm and enjoy!

Treat your ingredients with care...

Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
Ground cardamom — For the best flavor, use freshly ground cardamom pods or high-quality ground cardamom.

Tips & Tricks

For a richer flavor, you can substitute half of the coconut milk with coconut cream.
If you prefer a sweeter taste, you can increase the amount of sugar in the batter.
Serve the Arabian Coconut Pancakes with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.
Experiment with different toppings such as fresh berries, sliced bananas, or toasted coconut flakes.
These pancakes are best enjoyed fresh and warm, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Arabian Coconut Pancakes as a delightful breakfast or brunch dish. They can be enjoyed on their own or with a side of fresh fruit and a cup of Arabic coffee or tea.

Presentation advice

Stack the Arabian Coconut Pancakes on a plate and garnish with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant presentation. Serve them on a colorful Middle Eastern-inspired platter to enhance the visual appeal.