From the recipe collection
Saludsud Pandan
Tender arrowroot-and-rice pancakes scented with pandan and coconut milk, based on Marinduque's Saludsud pancake tradition.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- Makes 10–12 pancakes
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Blend 3 pandan leaves with 1/2 cup water and strain through a fine cloth to make pandan water, or measure plain water and natural extract.
- Whisk arrowroot flour, rice flour, sugar, baking powder, and salt until lump-free.
- In another bowl, whisk egg, coconut milk, pandan water, and melted butter.
- Combine wet and dry mixtures and rest 15 minutes. The batter should pour in a thick ribbon; add water one tablespoon at a time only if necessary.
- Heat a lightly oiled nonstick pan over medium-low heat and spoon in small rounds.
- Cook until bubbles appear and the edges look dry, flip once, and cook until the centre is set and springy.
- Serve warm. Cool completely before stacking so trapped steam does not make the pancakes gummy.
