马来西亚古早味班兰煎面粉糕，很多人小时候的回忆，上学之前妈妈都会做的早餐，又香又好吃‼️Pandan chinese pan cake, an ancient Malaysian taste

材料：6片班兰叶、90毫升椰浆、20毫升清水、60克面粉、30克白糖、半勺盐、100毫升清水、1颗鸡蛋、少许牛油

1）把班兰叶加入90毫升椰浆&20毫升清水一起搅碎，过滤渣，留下汁
2）加入60克面粉、30克白糖、半勺盐、100毫升清水搅拌均匀至无颗粒
3）再加入1颗鸡蛋打散
4）热油放牛油，加入2勺面糊，煎至两面微焦就好了

Pandan chinese pan cake, an ancient Malaysian taste, many people's memories when they were young, the breakfast that their mother would make before going to school, it is fragrant and delicious‼ ️

Ingredients: 6 pieces of pandan leaves, 90ml of coconut milk, 20ml of water, 60g of flour, 30g of sugar, half a teaspoon of salt, 100ml of water, 1 egg, a little butter

1) Add pandan leaves to 90ml coconut milk & 20ml water and mix together, filter the residue and left the juice
2) Add 60 grams of flour, 30 grams of sugar, half a teaspoon of salt, and 100 ml of water and stir until there are no particles
3) Add 1 egg and beat
4) Heat oil, add butter, add 2 spoons of batter, and fry until both sides are slightly burnt