PANCAKE WITH KINCA SAUCE
Dry ingredients
- 150gr protein flour (15 tablespoons)
- 50gr rice flour (5 tablespoons)
- yeast tsp
- 1 tsp baking powder
- salt tsp
- 2 tbsp sugar
Wet Ingredients
- 1 egg
- coconut milk 65 ml
- 200ml water (blender with 10 pandan leaves then strain / if there is no pandan leaf, just add pandan paste)
Kinca gravy ingredients
- 200gr brown sugar
- 3 tbsp sugar (to taste)
- water 300ml
- coconut milk 200 ml
- salt tsp
- 1 sheet of pandan
How to make
- mix all dry ingredients, mix well
- Enter the wet ingredients, mix well using a whisk until smooth without grinding
- Close let stand 30 minutes
- heat the teflon, pour enough dough, cook until nestled and the surface is dry, remove (no need to turn)
- kinca sauce: mix brown sugar, sugar, and water. Cook until sugar dissolves then strain. Enter the coconut milk, salt, pandan leaves, cook until boiling, add the maezena solution while stirring.