Friday, February 27, 2009

Pine 'n' Coconut Pancake Rolls

I'd been manipulating lots of coconuts lately; coconut milk, grated coconut, curries, coconut oil, c-o-c-o-n-ut-s! It's a coincidence that I saw Toni Fiore of Totally Vegetarian shared a recipe of Korova Cookies in Delicious TV. In this episode, she used Coconut oil for the cookies instead of butter. I bet the cookies smelled coconuty... that is very fragrant! I used coconut because of it's abundance locally in my hometown and when you used it in cooking, it gives unique taste and fragrance in your recipes especially in curries.

Did you know that you can make your own coconut oil? It's just like making Ghee or clarified butter. You need to cook the fat or cream over medium heat until the coconut cream separates into 2 layers; A layer of transparent oil and the residue. Then filtered the oil into clean bottles. What's left behind are fully extracted solids, residue or crumbs (?) that is delicious and very fragrant. Normally, this scraps are thrown away but I kind of like it to sprinkle on top some hot desserts like ice-cream, Green beans in Coconut milk or just eat it like it's some kind of crunchies. Beware the heat though. Let the coconut residues cooled down first to avoid burnt tongue.

That's for another entry... Now, back to the recipe I made few days ago. The tired part was the scraping/grating with a hand grater the coconut meat from the coconut. I don't mind doing all that if the results made these pancake rolls yummylicious... Let's Rock 'n' Roll! :)

Pine 'n' Coconut Pancake Rolls
Serves about 12 pcs 10-inch round pancakes

300 g Pine Nuts
100 g Caster Sugar
1 whole Coconut ~ split into halves & grated or scraped coarsely

180 g Flour
250 ml Coconut Milk
150 ml Water
1/2 tsp Salt
1 Tbl Oil
1 Large Egg

1. Toast the pine nuts in a dry pan with medium heat until golden brown and fragrant. Stir the pine nuts regularly to avoid burnt and uneven browning. When it's done, remove the nuts from the heat. Pound coarsely (if you're using food processor, just 1-2 bursts are sufficient.)
2. Add in the sugar and mix well. Set aside.
3. For the pancake, mix all the ingredients in a mixing bowl until smooth batter achieved. Drain through a sieve to remove any lumps. Rest the pancake mix for 10 minutes.
4. In a round 10 inch non-stick pan, heat up a little oil. When the pan is hot enough, pour in about 1/4 cup of batter and swirl into a thin pancake. Use the same method to finish all the batter.
5. To assemble: It's just like rolling up Asian version of Kuih Dadar, Kuih Ketayap or Pandan Pancake Rolls (cooked shredded coconut in palm sugar rolled up in thin layer of greenish Pandan/Screwpine pancake.)Put some pine nut mix, about 2-3 teaspoons on one part of the pancake that's closer towards you. Add about 2-3 teaspoon of grated coconut on top of the nut mix (you can mix all together if it's convenient for you.)

Roll up the bottom portion of the pancake over the filling. Tug in the filling so that it forms an oblong shape. Now, fold in the open ends, so that the filling doesn't spill out from the sides. Tug in a a bit more to maintain the shape and roll it until the end of the pancake.

Note: You can use other types of nuts like peanut, cashew nut, hazelnut, any favourite nuts you fancy as your fillings. Just remember to toast the nuts (to bring out the flavour) until fragrant before pounding it coarsely.



  1. Never knew that coconut oil is made that way! The pancake rolls look really yummy! Reminds me of the ones made with palm sugar. yum yum!

  2. Hi pigpig,

    Coconut oil is easy to make. I used before the Coconut cream from the box to make it. Now, you can buy several versions of Coconut MIlk... powder or liquid, low-fat, Pandan Coconut Milk powder, Milk or just the cream... It's the same wasy as making clarified butter or Ghee.

    What I like best of coconut was to make soap in school's lab, of course :-D

  3. I love your coconut pancakes. I've never used fresh coconut before and when I find some I would like to try this.

  4. I have not eaten pancakes with this type of filling. An interesting combination of pine and coconut.

  5. Oh, I so want to have one of these right now.

  6. I've heard of homemade coconut oil, but never made it myself. The pancake rolls sure look appetizing.

  7. Hi Nihal... homemade coconut oil is very easy to make. I used to help my mom stirring the wok for the oil :-) The whole house will smell so fragrant...well, some people don't like it LOL. It's just like making clarified butter or ghee. Just don't throw away the crispy leftover after the's yummy.

  8. Cynthia... LOL, not only you. My family loves it too that we just can't wait for the pancake to cook to add the fillings. So, we took turns to cook the pancakes while some of us sits down to attack the hot rolls with hot tea or coffee.

  9. Ivy... oooh thank you, thank you so much for sharing the award. IT's beautiful too.

  10. This sounds and looks delicious! Mmm.. kuih. I want some! :D

  11. THank you for all this information about coconut oil! Have a question: How do you get the cream of the coconut if you start with a coco "nut". Does it have to be "green" or the older "brown" ones are ok?

  12. Hi Laura, thank you for a very good question!

    Coconut Milk or Coconut Cream comes from mature, 'old' coconuts or ripened coconuts with yellow to orangy husks. Usually, the ripen or 'old' coconuts would be husked to get to the inner hard shell/nut which is by then brown to dark brown in colour. If you hack open the hard nut, it will have water (lesser than 'green' and tender coconuts) and hard white meat. The white meat is where the cream or milk comes from.

    The 'green' or young (unripe) coconut with green colour husk is where you get the sweet water or juice and soft to gelatinous meat. You won't get cream out of this young coconuts but the milky and tender/soft flesh tastes creamy. Btw, do you know the coconut water from young coconut can be used as intravenous fluid? Jacky Chan in the movie "Who Am I' did that! It's a proven fact.

    You can get mostly brown or 'old' coconuts (already husked) from supermarkets or any africain, asian shops in France. Sometimes, I saw them in Auchan and Carrefour - they imported it from Ivory Coast. You have to scrape or grated the coconut meat finely ( I used cheese grater blades that comes with my Kenwood Mixer) and mix with hot water to extract the cream out. Besides using hands to press out the cream which is really hard work and not much output, I suggest you use a coconut presser if you can find one OR use a potato ricer... Wrap the grated coconut in a muslin/cheese cloth in small quantity (after soaking with hot water as required in the recipe), put it into presser and press hard to extract the cream. If you press with no added water, you will have thicker coconut cream or known as 1st coconut milk. After you add some water, you will have 2nd, 3rd and so on... You have to read the recipe carefully if you are cooking Southeast asian cuisines. Also, if you let the coconut milk sits for sometime, you will have a thick layer of cream floats on top.

    Hope that helps and gives you general idea of this wonderful Multi-Purpose Tree as it's known in Southeast Asia.

  13. I remember having some sort of special contraption for scraping out coconut shells. Getting the meat out of coconuts is a lot of work.

  14. Your rolls are so neat and the pancakes look perfectly cooked. Another delicious & creative recipe as always!

  15. Your rolls look delicious, I've never had it this way! I use coconut oil for all my frying and sauteing etc, because of its capacity to withstand high heat(I don't make it myself though...)

  16. coconut pancake, nice. I wonder if can substitute with other ingredient? as coconut is a big high in cholesterol

  17. hmm..I may need to make my own coconut milk one of these days. Thank for the tip! :)

    For the puto, I used store bought rice flour. I used the Bob's red mill product. I haven't had a chance to make it with my own personal rice flour yet, but i'm sure homemade would be amazing.

    I will be adding your blog to my google reader. :)

  18. I have a vague idea since we use coconut oil a lot in cooking too! I also love coconut in anything even in chocolates :D

    Re; Salmon Caesar Salad, since raw salmon tastes always good I bet it would go well with salad too, but to be sure im gonna try it first then let you know :)

  19. these pancake rolls are gorgeous and must be so yummy!

  20. I've never seen anything like this before, but it sounds so delicious! I adore coconut, so I must try this. :)

  21. How interesting - we have a dish like this in Southern India where we don't use the pine nuts but it's so close.
    How cool!!!

    Thank you for visiting my blog. I love your pics and your blog :)

  22. Hi Jude ~ yep, it's a lot of hard work unless you use a modern electrical grater. Just becareful with your fingers!

    Hi Food For Tots ~ Thank you for the compliment :">

  23. Salut Ronell - You must try to make coconut oil :-) Have you try the virgin coconut oil? It's supposed to be cold pressed and have several uses besides for beauty and general health.

  24. Hi Nila Rosa ~ thank you for visiting my kitchen :-)

    Hi Steven ~ You can omit totally the coconut milk/cream or replace it with evaporated milk or plain fresh milk. For me, the coconut milk batter tastes more creamy and fragrant... :-)

  25. Hi Kitchen Maus ~ maybe we can add coconut milk as well into the salad? :-)

  26. Hi Janet_GourmetTraveller ~thank you for the compliment :-)

    Hello Hannah ~ yes, do tell me your verdict! Thank you for visiting my blog.

  27. Hi KoshyMostafas ~ I won't be surprise that both our cultures cross each other. I'm from Malaysia, so our cuisines definitely intertwined with each other.

  28. Find more Pancake Rolls in my recipe blog search:

  29. Those pancake rolls look really good! I like the use of the pine nuts in a sweet dish like this.

  30. Hi Kevin - I love pine nuts too. It's expensive compared to other nuts but it's worth it.

  31. Your pine and coconut rolls look so perfect.I will look forward for more recipes like this.


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