Yum Cha Pancakes



  • ½ cup fresh milk
  • ½ cup water
  • ⅓ cup all-purpose flour, sifted
  • ¼ cup cornstarch, sifted
  • ¼ cup white sugar, sifted
  • 3 eggs, beaten
  • 2 Tbsps butter, melted
  • 2 Tbsps oil



  • 1 cup all purpose cream, chilled overnight
  • 1 tsp vanilla extract
  • 3 Tbsps white sugar
  • ¾ cup CDO Kaong, drained
  • ¾ cup CDO Nata de Coco, drained


  1. Whisk together milk, water, flour, cornstarch, sugar, eggs and butter. Pass through a fine-mesh sieve to remove lumps. 
  2. Heat up a non-stick frying pan and pour a small amount of batter. Swirl to spread into a thin disk. Let cook for 1-2 minutes. No need to flip. Transfer to a plate and repeat until you use up all the pancake batter. 
  3. Let pancakes cool completely. In the meantime, whip cream, vanilla and sugar together until stiff peaks form. 
  4. Place a dollop of the whipped cream on the center of the Yum-Cha pancake. Top with CDO Kaong and CDO Nata de Coco. Carefully fold from all four sides and place on a plate or container seam side down. Repeat with remaining pancakes and filling. 
  5. Chill for at least 30 minutes before slicing and serving.