Fragrant Pandan Pancakes with Rich Kaya Coconut Jam Tips, FAQ & printable recipe

Tips for success

To achieve the most consistent results, allow the batter to rest for about 10 minutes after mixing. This resting period allows the flour to fully hydrate and the gluten to relax, which results in a more tender and uniform pancake. You may notice small bubbles forming on the surface of the batter during this time, which is a good sign that the leavening agents are working correctly.

When adding the toasted coconut flakes, sprinkle them over the jam just before serving. This maintains their crispness and provides a delightful textural contrast to the soft pancakes and creamy kaya jam.

If you prefer a nuttier flavor, you can lightly toast the coconut flakes in a dry pan over low heat for a few minutes until they turn golden brown, being careful not to let them burn.

Variations

• Pandan Waffles: Use the same batter recipe but pour it into a preheated, greased waffle iron instead of a griddle. Cook according to the manufacturer's instructions until crispy and golden brown.
• Coconut Cream Drizzle: For added richness, whisk a small amount of heavy coconut cream with a touch of honey and drizzle it over the pancakes along with the kaya jam.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days. Cool completely to room temperature before refrigerating to prevent condensation.

Freezer

Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat in a toaster oven or a dry skillet over low heat until warmed through. Avoid the microwave, as it can make the pancakes rubbery instead of soft.

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To prevent them from drying out, place a piece of parchment paper between each pancake.

Keep the kaya jam in its original jar or a sealed container in the refrigerator for up to two weeks. Always use a clean spoon when serving the jam to avoid contamination and ensure it stays fresh for as long as possible.

You can prepare the pandan-coconut extract up to 24 hours in advance and store it in the refrigerator. However, for the best texture and leavening, it is recommended to mix the dry ingredients and combine them with the liquid extract just before you are ready to cook the pancakes.

This ensures that the pancakes are as light and fluffy as possible, as the batter can lose some of its aeration if left to sit for too long.

Serving ideas

Serve these pancakes warm, stacked high on a plate to showcase their vibrant green color. A generous dollop of kaya coconut jam should be spread over the top, allowing it to slightly melt into the warm pancakes. Garnish with a sprinkle of toasted coconut flakes for added crunch and a beautiful visual presentation that highlights the tropical theme of the dish.

For a complete brunch experience, consider serving these pancakes alongside fresh tropical fruits like mango slices, dragon fruit, or lychees.

The acidity and brightness of the fresh fruit provide a wonderful balance to the rich, sweet flavors of the kaya jam and the earthy notes of the pandan. A cup of hot jasmine tea or a chilled coconut water makes an excellent beverage pairing to complement the overall flavor profile.

Frequently asked questions

Recipe card

Fragrant Pandan Pancakes with Rich Kaya Coconut Jam

Prep 15 minCook 8 minTotal 23 minServes 4

Ingredients

• 6 leaves fresh pandan leaves, washed and cut
• 150 ml coconut milk
• 150 g all-purpose flour
• 1 egg
• 20 g palm sugar
• 35 g kaya coconut egg jam, store-bought or made ahead
• 1 tbsp toasted coconut flakes

Instructions

1. Place the fresh pandan leaves into a high-speed blender with the coconut milk. Blend on high until the leaves are completely pulverized and the mixture turns a bright, vibrant emerald green. Pour the mixture through a fine-mesh strainer into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the fibrous leaf remains.
2. In a large mixing bowl, combine the all-purpose flour, the egg, and the palm sugar. Gradually pour in the strained emerald pandan-coconut extract while whisking constantly. Continue to whisk the batter until it is smooth, uniform in color, and free of any large flour lumps. The batter should have a pourable consistency that coats the back of a spoon.
3. Heat a non-stick griddle over medium heat to approximately 340°F (170°C). Pour small portions of the batter onto the hot surface. Cook for about 2 minutes per side until the pancakes are fragrant and the surfaces are covered in tiny honeycomb air pockets. To ensure the egg in the batter is fully cooked through, heat until the center reaches 160°F (71°C). Remove from the heat and serve immediately topped with the kaya coconut egg jam and toasted coconut flakes.

Contains: eggs, milk, tree nuts, gluten

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

280

Protein

5.2 g

Carbohydrates

38.5 g

Fat

12.4 g

Fiber

1.5 g

Sugar

8.2 g

Sodium

150 mg

Automatic estimate from the ingredient list, not laboratory-verified.