Pancakes without coconut milk without eggs, the result is soft and lacy

Hello everyone peace be upon you Nice to see you again on Rania Kitchen YouTube channel In this video I'll share a recipe for eggless and conut milk-free pancake Although this dough is made without eggs or conut milk the result is soft pliable and has a texture this smooth No for those curious want to know what ingredients are used and how it's made just watch the video right away First prepare the palm sugar paste Get a pot and add 180 grams of palm sugar Add 2 tablespoons of granulated sugar 1.4 grams of sal 2 pandan leaves Then add 100 ml of water Cook over medium heat stirring constantly Until the water boils and the palm sugar dissolves It needs to be stirred continuously don't leave it unattended Now once the water has come to a boil and the palm sugar has fully dissolved like this We can already lift this up Prepare another pot then pour in the palm sugar solution Strain it like this Then add 250 grams of grated conut Use only the white part This is conut from a conut that is half mature Continue cooking while stirring constantly until the sugar is fully absorbed by the conut Let's cook it right away while stirring constantly No once it's this dry the sugar water has been fully absorbed I'm adding 1 tablespoon of cornstarch Keep stirring continuously until the flour is cooked through Actually you can skip this flour step if you'd like Just do so if you're not fond of it Once it's cooked to this point remove it from the heat and let it cool down Now let's prepare the wrapper Prepare a bowl add 250 grams of medium-protein wheat flour Add 1 tablespoon of salt Prepare 600 milliliters of water Now we'll pour it in gradually the water Mix until fully combined Add the water back Continue stirring until the dough comes together Now for those of you who are joining Rania Kitchen for the first time Don't forget to like comment and subscribe And hit the bell icon too So you never miss any of our new video uploads Once your dough is well mixed Finally pour in all the remaining water Continue stirring again After everything is well mixed add 1 tablespoon of pandan paste I've also added a touch of green food coloring Continue stirring until the color is evenly blended After mixing thoroughly I'll give the dough a quick knead to make sure there are no lumps of flour After filtering I transferred it to the container I used earlier Now let's examine the final texture So the texture is like this The dough isn't too thick Now we'll bake the dough Heat the non-stick pan Then prepare cooking oil and a brush Here I'm using a brush I made myself from banana leaves Coat the non-stick surface with cooking oil Then wait until it's hot Pour the batter only after the non-stick pan is fully heated Then pour the pancake batter onto it Then smooth it out like this Bake over low heat until done We'll bake until the edges start to peel The edges are already curling like this so it's ready— time to take it off For this plate I used a plate lightly brushed with oil And this is the result It appears porous or uneven Continue reheating the non-stick pan Lightly grease with a little cooking oil then wait until it's hot before pouring in the batter After pouring the dough spread it out evenly so it spreads properly and remember not to make the crust too thick It’s prone to cracking when rolled later once the edges start peeling they can be lifted off Reheat the non-stick pan Lightly coat with cooking oil Once the non-stick pan is hot pour in the batter and immediately spread it out like this—remember the pan must be thoroughly hot So that the final result can be wavy or porous Do it this way until finished That's all done the pancake skin is now fully baked Now we'll fill it Take out the chilled conut filling we prepared earlier Then prepare the base Take a sheet of crepe paper and place it like this with the smooth side facing up Add the filling I'm adding one tablespoon of this Fold the right and left sides like this then roll it while gently compressing but don't press too hard Because it's prone to cracking later anyway And this is what happens as a result Take back one crepe wrapper Remember to place the delicate part on top then add the filling and level it off Just fold it to the right and left like this Then roll it up while gently pressing it together And remember not to press down hard okay Do it this way until all the dumpling skins are filled And this is the result once everything is fully filled in The result is absolutely beautiful The surface looks smooth and even like this The color is also excellent highly appealing This pandan cake is ready to serve and enjoy Or it could also be turned into a great business idea Now I'll give it a try The pattern looks absolutely stunning The outer layer is soft when sliced open Even without using eggs or conut milk In the name of God hmm this is really delicious— the skin is soft not tough and the filling is sweet and savory So this fried skin is incredibly economical really it doesn't use eggs or conut milk yet the result turns out this good The texture is soft and not chewy and it's also resistant to cracking as long as you don't make it too thick Thank you for watching I hope this video is helpful Peace be upon you and happy trying