The green topping on these pancakes is made from Bi Tua (pandan), the sweet reed with the bubblegum like flavour used in many Thai desserts.
Ingredients 
100 gms Rice Flour
230 ml Water
80 gms Cooked Thai Rice
50 gms Shredded Coconut
1/2 Teaspoon Salt
Preparation
1. Mix all the ingredients together until smooth.
2. Warm a mini pancake pan on a medium heat.
3. Rub oil onto the surface with a piece of oiled kitchen paper.
4. Pour a little mixture into each dimple and over with a lid for 1 minute. You want them nearly cooked.
Ingredients for Topping
200 ml Evaporated Milk
100 ml Coconut Milk
1 Tablespoon Wheat Flour
1/2 Teaspoon Salt
5 Tablespoons Sugar
2-3 Tablespoons Bi tua Water
Preparation
1. Mix all the ingredients together in a saucepan and cook through very slowly until it thickens.
2. Spoon the mixture onto the pancakes, then finish cooking the pancakes with the mixture on top.
