Pandan-Coconut Poffertjes with Palm Sugar Syrup

Method

1. Cut the pandan leaves into 2 cm pieces and blend them with the water until finely chopped. Squeeze the pulp hard through a clean cloth or fine sieve to collect a deep green juice and discard the fibres. If you are using extract, skip this step and add it to the coconut milk in the next one.

   Add in this stepPandan leaves (or ¼ tsp pandan extract per serving) 5Water, for the pandan juice 30 ml

2. Warm the coconut milk in a small pan over low heat for 1 min 30 sec, until just lukewarm (about 37 °C), then stir in half the coconut oil until it melts.

   Add in this stepCoconut milk 180 mlCoconut oil ¾ tbsp

   low heat

3. In a bowl, whisk the flour, yeast, sugar and half the salt. Add the egg, the coconut milk and the pandan juice and whisk to a smooth, pale-green batter as thick as pouring cream. Cover and leave somewhere warm for 1 h, until bubbly and risen by about half.

   Add in this stepPlain flour 120 gInstant dried yeast 3 gSugar 20 gSalt 1 pinchEggs 1

4. For the syrup, put the chopped palm sugar, the water and the rest of the salt in a small pan over medium-low heat and simmer for 4 min, stirring, until dissolved and slightly syrupy. It thickens as it cools.

   Add in this stepPalm sugar (or dark brown sugar) 60 gWater, for the syrup 60 mlSalt 1 pinch

   medium-low heat

5. Toast the coconut in a dry frying pan over medium-low heat for 2 min, stirring constantly, until light golden, then tip it onto a plate straight away.

   Add in this stepUnsweetened desiccated coconut 4 tbsp

   medium-low heat

6. Heat the poffertjes pan over medium heat, brush the hollows with the remaining coconut oil and fill each almost to the rim. Cook for 1 min 30 sec, until the tops are bubbly and the edges dry, flip with a skewer and cook for 1 min more. Repeat until the batter is used up, oiling the pan each time. Batches: ×2.

   Add in this stepCoconut oil ¾ tbsp

   medium heat

7. Pile onto plates, drizzle with the palm sugar syrup and scatter over the toasted coconut. Serve warm.