Chai Coconut Vanilla Pancakes

I wasn't a big chai tea fan before. I found the spices too strong for my liking- the cardamon usually gets to me. Then I tried a few other brands and realised it's really the blend of tea that makes the difference. A right blend makes such a big difference in the taste of the tea. These days,  I usually have it with almond milk- although i have tried it with coconut milk before and it was so lovely. Especially on a cold and rainy evening.

Following a few paleo bloggers, this recipe caught my attention. It combines tea and pancakes. Doesn't that sound lovely for breakfast already? Not to mention, it's so quick to whip up.

I have been loving my coconut flour lately. Again, like chai tea, I thought coconut flour was dense and dry. Indeed it is. However, blended with the right ingredients, it shines through in baked goods. It is really really filling as well. I whipped up 10 mini pancakes and hubby and I could not finish it at all. I had 2 and hubby had 3 and we both agreed the size of the pancakes are deceiving.

Chai Coconut Vanilla Pancakes
1/2 cup of coconut flour
2 tsp of cinnamon
1 tsp of baking powder
pinch of salt

4 eggs
1 cup of almond milk warmed with 2 chai tea bags
2 tsp of vanilla essence
1 tsp of maple syrup

Berries to serve- 1 cup of frozen berries and a few tsp of water

Whisk dry ingredients together. Whisk eggs, vanilla and maple syrup. Pour warm milk over the coconut mixture and work it in. Then add the eggs mixture. Spoon 1 tablespoon on a heated oiled pan. Flip it over after 3 minutes. Repeat.

Berries compote- In a saucepan, heat frozen berries with a few tsp of water. Cooked till soft and spoon over pancakes.

Happy Valentine's Day my friends!! Make this gorgeous breakfast for someone you love! xx 

The adventures of the Thosai Part 2

Many readers will recall reading my flipping woes. If that is one kitchen skill that I would like to master better, is FLIPPING!

So nearly 1.5 years later, I plucked up my courage and decided to try flipping thosai again. Our vegetarian guest who is Malaysian will probably appreciate a dish similar to street food in Malaysia I thought.

First take- Batter was too thick!

Second take- Batter was in good consistency but I turned it too soon and it broke.

After 20 tries later...


I have ONE decent looking one

that have a few cracks in it.. but at least it resembles a soft version of thosai (Although I was aiming for a crips one :( )

Of course..I served it with vegetable curry!

At least the curry was good! (thanks to A1 curry paste.. ;p)

Apple Pancakes

Lunch does not always have to be savory. One random weekend, I decided that we will be having apple pancakes and ice-cream for lunch.
My logic:
- Let's skip the main and go straight to sweets. More calories can be allocated to sweets.
- It's healthy! see... we have apple.
- We need to finish our raspberry ice-cream in the freezer.

The disappointing thing about this recipe is that it isn't exactly light and fluffy. It did hit a good spot and made an excellent sweet lunch!

Apple Pancakes

1/2 cup self raising flour
2 tablespoon of caster sugar
1/2 tsp ground cinnamon
1 egg whisked
1/3 cup milk
2 apples peeled and grated (but I chopped!)
ice cream to serve

Combine flour, sugar and cinnamon in bowl. Add egg and milk. Whisk till smooth. Fold in apples.

Heat frying plan over low heat. Pour 1/4 cup of apple mixture (a ladle) in pan. Great spread out with back of spoon. Cook pancakes until bubbles appear on surface. Turn over. Cook for anotner 1-2 mins till done. Serve with ice-cream.

Memories and tastebuds- Thosai

If you ask me what was my favourite meal during the recent trip to Malaysia, it would have to be Thosai.

Perhaps it was the fond memory of having breakfast with AR's family the first time a few years ago; or perhaps it was just the lovely taste of savory thosai that enticed me. Either way, I enjoyed this breakfast heartedly.

They (Ar's parents) laughed when they learned that I enjoyed thosai. They understood, however, that it was the simplicity of the meal and the welcoming gesture that I was silently after. Afterall, a breakfast with the family is just as important as the dinner.

Or maybe, they assumed that as a Singaporean girl, I would be expecting better dining options. Not at all.

How can I resist Thosai? The pancake with spicy condiments.

A warm cup of teh tarik to warm the tummy up. Ah, so much better than the AUS$3 cup that I paid in Australia (Malaysian readers will probably say I was cheated by the vendor).

Sinful crisp on the outside but soft on the inside- Vadai. Oh how I missed this.


Masala thosai- lovely curry potatoes encased in the thin pancake. Notice the sauces served. cooling yogurt/spiced mixture, dahl and curry sauce.


Rawa Thosai-the sinful one among all the thosai(s). The addition of vegetables did not make it healthier. Hot oil and ghee was poured on to the side of the thosai as it cooked. The crisp texture made the calories worthwhile.

Telur Bawang Thosai- how i miss this. Egg and onion thosai. The sweetness of the red onion went so well with the thin pancake.
Apum or hoppers were bowl shaped pancakes. The server generously placed a small bucket of coconut milk on the table as AR ladle scoops onto the apum. Creamy and tasty. It was not complete without the coconut.

An extremely satisfying meal. Any visitors to Malaysia must not miss this.

Sri Devi
SS15/4D
Subang Jaya
(near row of shops, along with Maybank)