Slemang

Instructions

1. Mix both flours, the sugar and the salt in a bowl, then add the egg and coconut milk, whisking until you have a smooth batter with no lumps.
2. Add the vanilla and pandan leaves, then let the batter rest for 10 minutes.
3. Heat the water and gula melaka syrup over low heat until fully dissolved, then set it aside, warm.
4. Heat a non-stick pan over medium heat, lightly oil it and pour in a ladleful of batter, spreading it into a circle.
5. Cook for 2 to 3 minutes, until the surface is dry and the edges lift away, without flipping it.
6. Slide the pancake onto a plate, drizzle with gula melaka syrup and fold it in half or in quarters before serving.