Ingredients
| ½ cup flour | |
| ½ cup rice flour | |
| 1 teaspoon baking powder | |
| ¼ teaspoon salt | |
| 1 large egg, lightly beaten | |
| 125ml coconut milk | |
| 4 red apples such Gala or Jazz peeled, cored, cut into thin wedges | |
| juice of 1 lemon | |
| 100g butter | |
| 2 tablespoons brown sugar | |
| 2 tablespoons honey | |
| 130g honey-roasted peanuts, chopped | |
| ¾ cup grated coconut flesh or 4 tablespoon dried coconut, soaked in water and drained | |
| ice cream, cream or coconut yoghurt, to serve |
This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.
Instructions
| 1. | To make the batter, sieve the flour, rice flour, baking powder and salt into a bowl. |
| 2. | Add the egg, coconut milk and 125ml water and whisk gently to make a smooth batter. |
| 3. | Set aside for about 20 minutes. |
| 4. | To make the caramelised apples, combine the cut apples and lemon juice in a bowl. |
| 5. | Melt 50g of the butter in a frying pan over a medium heat. |
| 6. | Add the brown sugar and honey and stir until bubbling. |
| 7. | Add the apples and cook for about 10 minutes until golden and tender. |
| 8. | If you find the apples are cooking too much and there is too much liquid, remove them and boil down the liquid then add the apples back to coat and caramelise. |
| 9. | Set aside. |
| 10. | Heat half the remaining butter in a large frying pan over a medium heat. |
| 11. | Add half the batter, swirling the pan around to get an even thickness. |
| 12. | Cook for about 4 minutes until bubbles appear in the top and the mixture is set on top. |
| 13. | Sprinkle with a third of the peanuts and half the coconut and fold over then remove to a warm plate and cook the remaining pancake. |
| 14. | Cut into wedges and serve with apples and ice cream, cream or coconut yoghurt and a sprinkle of peanuts. |
Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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