130 g plain flour
65 g tapioca flour
1 tsp baking powder
85 g sugar
½ tsp salt
1 egg
125 ml coconut milk
1 tbsp oil
15 pandan leaves (cut into 1” lengths strips)
250 ml water
oil for brushing
Add coconut milk to the pandan juice concentrate. Set aside.
Best serve and eaten warm off the skillet.