Pancakes, coconut and pandan in the same sentence? It`s as clear as crystal that it is one of my favourite desserts of all times, continents and moments of the day: Dadar Gulung (and its name is extremely likeable, isn`t it?)

Rice, coconut, and again the habitual leaves with green-saphire shades, never missing from the Asian cuisine, that is to say… pandan? Eh, there results another wonderful, exotic taste that deserves not only to be tasted, but also… made! Bubur Injin.
Shall we make them?

Ingredients:

For Dadar Gulung you need:

• a little grated coconut

• 100g powdered sugar

• 1 stick cinnamon

• water, salt

• 250 flour for making the batter, 1 egg, 250 ml thick coconut milk, water, 1 tea spoon of juice from pandan leaves or a few drops of pandan paste (for colouring) and salt.

Water, sugar, salt and cinnamon are put in a saucepan and heated until the sugar is dissolved, the remaining ingredients are added and cooked until all the liquid has evaporated, carefully stirring until the mixture is dry, then it is set aside.

We move on to the pancakes: the egg and the coconut milk are combined, the salt and the rest of water are well whisked and then the pandan paste/pandan colouring are added, then flour is slowly added until the batter is smooth, after which it is put in a frying pan, in thin layers. You put the coconut mixture and roll it. Simple, good and… colored!

For Bubur Injin it`s easier and you need :

• 1 cup black rice left overnight to get soaked with water

• half cup white rice

• pandan leaves tied in a knot

• a few cups of water

• a little palm sugar

• fresh, thick coconut milk

• fresh jackfruit and sago pearls or slicedbananas and strawberries or any other fruits, western variant

• Salt

We make the coconut sauce by boiling the milk with the pandan leaves, stirring continuously until it has begun to boil; we add a sprinkle of salt and let it cool.

5 cups of water with pandan leaves are poured in a pot, after which both amounts of rice (that had been previously soaked overnight) are added and everything is simmered for about 30 minutes .

Palm sugar and a little salt are added , too, and they are mixed until most liquid has evaporated.

It can be served warm or cold, with the coconut sauce, jackfruit and sago pearls.

Irresistibly, exotic and tasty.

Enjoy it!