Serves 2-3 people
blended items (pandan milk):

5 long pandan leaves (cut into pieces)
250 ml milk (strain through a muslin or cheese cloth)
pancake batter:

1 cup flour (wholemeal or plain)
2 eggs
blended pandan millk
pinch of salt (optional)
other ingredients:

vegetable oil (to grease the pan)
½ cup kaya spread

Recipe Courtesy of
Michele Lean

Pandan Kaya Pancake Rolls

What’s soft and crisp on the outside and a little gooey and creamy in the center? Pandan Kaya Pancake Rolls! I first made these for my son’s International Day booth at school to introduce the kids to Malaysian flavors. We didn’t have time to make 100s of kuih but I wanted something a little more special than the classic kaya toast, can definitely be paired with an aromatic cup of Kopi or Teh Tarik. If you don’t have a cheesecloth, we recommend using 2-3 layers of kitchen towels to strain your pandan milk. These pandan kaya pancakes are incredibly easy to make and goes down a treat with both adults and kids alike.

Difficulty: Easy

Preparation: 10 min
Cook: 13 min
Clean up: 10 min

Steps: 3 steps
9 Ingredients

Difficulty: Easy
Steps: 3 steps
9 Ingredients

Preparation: 10 min
Cook: 13 min
Clean up: 10 min

Instructions

Prepare the pandan milk
- Cut pandan leaves into 1 inch lengths
- Add to milk and place into a blender, not a hand blender unless you want a workout
- Blend and pour into a muslin / cheese cloth
- Squeeze cheese cloth until all the milk has come out

Prepare the pancake batter
- Pour pandan milk into flour and mix
- Beat eggs and add to flour mixture
- Mix until consistent texture

Cook the pancake batter
- Heat pan
- Oil the pan with vegetable oil
- Ladle pancake mixture into the pan —and move it around in a circular motion until the mixture reaches the edges or desired size. Turn the pancakes when you see small ‘bubbles’ forming on the surface. The pancakes should be thin.
- Place onto paper towels