Malaysian Coconut Pancakes

Instructions

1. Prepare the batter
   In a large mixing bowl, combine all-purpose flour, rice flour, sugar, baking powder, baking soda, and salt. Mix well to ensure there are no lumps. Make a well in the center.
2. Mix wet ingredients
   In a separate bowl, whisk together the beaten egg, coconut milk, water, and vanilla extract. Pour this mixture into the well of dry ingredients and whisk until you have a smooth batter. Allow to rest for 10 minutes.
3. Prepare the filling
   While the batter is resting, mix the chopped peanuts with the desiccated coconut in a small bowl. Set aside for the filling.
4. Cook the pancakes
   Heat a non-stick pan or griddle over medium heat. Brush with a little melted butter. Pour about 1/4 cup of batter into the pan and spread it into a circle about 6 inches in diameter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Add fillings
   When the pancake is almost cooked through, sprinkle a generous amount of the peanut-coconut mixture over half of the pancake. Drizzle with about 1 teaspoon of condensed milk.
6. Fold and finish
   Using a spatula, carefully fold the plain half of the pancake over the filled half to create a half-moon shape. Press gently to seal. Cook for another 30 seconds, then transfer to a plate.
7. Serve warm
   Brush the outside of the pancake with a little melted butter for extra flavor. Serve immediately while still warm and crispy on the outside but soft on the inside.