To begin, combine warm coconut milk, sugar, and yeast in a small bowl. Let it sit for 10 minutes until frothy. This step helps ensure your batter rises properly. Move on to mixing the dry ingredients.

In a large bowl, sift together the rice flour, plain flour, and salt. Mixing the two flours gives the pancake both structure and softness. Prepare to combine with the wet mixture.

Pour the yeast mixture into the flour bowl and stir gently to combine. Add water slowly until a thick yet pourable batter forms. Cover and rest in a warm place for 1 hour or until bubbly. Continue with syrup preparation while batter rests.

In a small saucepan, add coconut sugar, thin coconut milk, pandan leaf, and a pinch of salt. Simmer over low heat until the sugar dissolves and the mixture slightly thickens. Strain and set aside. Proceed to heat the pan for cooking pancakes.

Heat a small clay pan or heavy bottomed non-stick pan over medium heat. If using a clay pan, preheat slowly to avoid cracking. Move to the next step once the pan is hot.

Ladle a small amount of batter into the centre of the pan without spreading. Cover with a lid and cook until bubbles form and the top is set, around 3–5 minutes. There is no need to flip. Transition to removing and repeating.

Once the surface is no longer wet and the edges are lightly crisped, remove the pancake and place on a plate. Repeat with the remaining batter. Keep cooked pancakes loosely covered to retain softness.

Before serving, gently reheat the syrup if it has cooled and thickened too much. Warm syrup soaks in better and enhances flavour. Prepare the dish for final serving.

To serve, pour warm kinca syrup over each pancake or serve it in a small bowl for dipping. For added authenticity, plate on banana leaf or garnish with grated coconut.