Name: Traditional Chinese Pandan Pancake 煎香兰面粉糕
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 10 pcs pandan leaf; 250 ml water; 150 g all-purpose flour (sieved); 1 pc egg (beaten); 50 g fine sugar; some oil (for frying)

妈妈们的agak-agak面粉糕食谱就是面粉+蛋+糖+水，调到面糊稠得可以流动就好了。喜欢厚片的，面糊就调稠点，喜欢吃薄的，面糊则调稀点。喜欢有椰香味的，可以自行加椰奶，也很好吃。面糊调好后，先休面，面粉糕就能煎出漂亮的纹路。煎面粉糕时，锅烧至微热就下面糊，面糊会更容易推均匀。全程用文火煎，比较容易掌控饼皮的熟度。煎至两面金黄色时，香喷喷又美丽的香兰面粉糕就可以出锅了。再配杯Milo, 这简单古早味小吃，真是太美味啦!

分量：5片煎面粉糕 (24cm 平底锅）
准备时间：15分钟 + 30分钟休面时间
煮时：15分钟

材料A：
10片香兰叶
250毫升水

材料B：
150克面粉（过筛）
1粒鸡蛋（打散）
50克细砂糖

材料C：
适量油（煎饼）

准备功夫：
1. 把材料A的香兰叶打幼，滤渣，香兰水待用
2. 把香兰水和材料B拌匀至无颗粒*，休面30分钟

做法：
1. 在平底锅加入少许油，抹匀
2. 文火把平底锅烧微热时*，加入1勺的面糊，转动平底锅把面糊推均匀
3. 待面糊煎至凝固/起圪塔时，反到另一面，用锅铲把饼皮压几下，继续煎片刻
4. 再反面，煎至两面金黄色，上碟
5. 同样的步骤，把其余的面糊煎完，趁热享用

* 小提示：
1. 面粉吸水量会因不同的品牌而有差异，太干的话须自行再加香兰水/水调至面糊可以流动即可
2. 冷锅/微热的锅下面糊，会比较容易把面糊推均匀

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Traditional Chinese Pandan Pancake 煎香兰面粉糕

Recipe by Nanyang Kitchen 南洋小厨Course: Dessert, SidesCuisine: Chinese

Servings

pieces

Prep time

minutes

Cooking time

minutes

Is this a dessert your mum would make too? Does it bring back your childhood memories?

Ingredients

Ingredients A
10 pcs pandan leaf
250 ml water
Ingredients B
150 g all-purpose flour (sieved)
1 pc egg (beaten)
50 g fine sugar
Ingredients C
some oil (for frying)

Instructions

Preparations
Blend Ingredients A, sieve & set aside
Mix pandan juice with Ingredients B well*, rest for 30 minutes
Steps
Apply some cooking oil to the pan
Heat the pan with medium heat until the pan is mildly heated*, add a ladle of batter and help it spread
Fry the batter until it solidifies, flip it & press the batter a couple of times with a spatula, continue frying briefly
Flip the batter again, fry until it turns golden brown on both sides, plate it
Repeat the steps above to finish the rest of the batter, it’s done!

Recipe Video

Notes

The water absorption level differs with the type of flour you use, you can add pandan juice or water to fluid it if it’s too dry
The batter will be easier to spread when the pan is mildly heated

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煎香兰面粉糕 Traditional Chinese Pandan Pancake