Directions

1. To make the coconut custard, combine the coconut milk, cornstarch, and 2 tablespoons sugar in a saucepan. Heat mixture at medium heat until simmering. Remove from heat.
   
2. In a medium bowl, crack 1 egg and whisk gently. Do not over whisk the egg.
   
3. Pour the hot coconut milk mixture into the bowl of egg gently, in a slow, constant stream while constant whisking the egg.
   
4. Once the mixtures are well combined, add back into the saucepan and cook over medium heat until thick. Remove from heat. Using a baking sheet lined with parchment paper, drop five dollops of custard and let cool in the freezer for about 30 minutes.
   
5. To make pancakes, in a large bowl, combine flour, baking powder, and 3 tablespoons of sugar. Mix well using a whisk.
   
6. In another medium mixing bowl, combine the milk, 1 egg, canola oil, and pandan extract. Mix well using a whisk. Add the wet mixture into the dry mixture and mix until well combined.
   
7. In a large nonstick pan, heat on medium heat and spray with nonstick spray. Add one small ladle of batter, followed by a disk of coconut custard, and topped with a small amount of batter.
   
8. Once bubbles form on top of the pancake flip to the next side and cook until golden brown. Serve pancakes warm with butter and syrup.