Nothing beats the sweet combination of gula Melaka and coconut milk, infused with the flavour of pandan. The bananas add extra sweetness and texture, while salt is all-important to temper and round-off the sweetness of this delectable dessert.
Use maple syrup or honey as an alternative to Gula Melaka.
4 Mission Wholemeal Pitas2 Eggs3 Pandan leaves¼ cup Coconut milk½ cup of milkPinch of salt50g Butter1 tsp Vanilla extract¾ cup Gula Melaka¼ cup of Water¼ cup Fresh mangoes, cut into small cubes
Wisk eggs, milk, salt, sugar and vanilla, in a bowl.
Place the pitas one or two at a time into the egg mixture and flip to make sure both side are well-coated.
Melt butter in large non-stick pan. Place the Pitas on the pan cook for 2-4 mins until golden brown.
Serve immediatly with drizzles of pandan Gula Melaka syrup and fresh mangoes.
Pandan Gula Melaka Syrup
Heat water in a pan, slice the Gula Melaka thinly, add to pan with pandan leaves and bring to the boil for 5-7 mins.
Add coconut milk and stir for 30 secs until in thickens slightly. Place in a bowl and set aside.
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