Solo-Style Rice Flour Pancakes with Palm Sugar Coconut Sauce

What you need

• 150 g (1 cup) rice flour
• 500 ml (2 cups) coconut milk, full-fat, 350 ml for the batter and 150 ml for the sauce
• 3 leaves pandan leaves, tied into a knot
• 40 g (3 tbsp) sugar
• 1/2 tsp instant yeast
• 1/2 tsp salt, divided between batter and sauce
• 60 g (2 oz) palm sugar, chopped
• 1 tsp neutral oil, for the pan, more as needed

Method

Restated from the original video

1. 1

   Heat 350 ml (1 1/2 cups) of the coconut milk with 2 of the pandan knots over low heat until steaming, 5 min. Do not let it boil.

2. 2

   Discard the pandan and let the milk cool until lukewarm.

3. 3

   Whisk 50 ml of the lukewarm coconut milk with the yeast and 1 tsp of the sugar. Leave it until foamy, 10 min.

4. 4

   Mix the flour, remaining sugar and 1/4 tsp of the salt in a large bowl. Pour in the rest of the lukewarm coconut milk a little at a time, whisking until smooth.

5. 5

   Stir in the foamy yeast mixture. Cover and leave in a warm place until doubled and full of bubbles, about 1 hour.

6. 6

   Meanwhile, make the sauce. Simmer the remaining 150 ml (2/3 cup) coconut milk with the palm sugar, last pandan knot and remaining 1/4 tsp salt, stirring, until slightly thickened, 6-8 min. Discard the pandan.

7. 7

   Heat a small nonstick pan, about 12 cm (5 in) wide, over medium-low heat. Brush it with a little oil.

8. 8

   Stir the batter gently, then pour in about 3 tbsp. Let it spread to the edges of the pan.

9. 9

   Cover and cook until the top is set and covered with small holes and the edges are crisp and lacy, 3-4 min. Do not flip.

10. 10

    Slide the pancake onto a plate and repeat with the rest of the batter, stirring it each time. This makes about 12 pancakes.

11. 11

    Serve warm, with the sauce spooned over or on the side.

Imported from bacaresepdulu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.