Roti Prata Ice Cream Sandwich with Gula Melaka Caramel & Coconut Flakes

A delightful Singaporean dessert featuring crispy, sweet roti prata as a sandwich for creamy coconut ice cream, drizzled with rich Gula Melaka caramel, and finished with toasted coconut flakes. A modern twist on a local favourite!

Prep Time

20 minutes

Total Time

35 minutes

Calories

658

Level

Medium

Yields

4 servings

Cost

N/A

Season:

tropical

Meal Type:

Breakfast•Lunch•Snack•Dessert

Cuisine:

Thai

Mood:

Comfort Food•Healthy

Ingredients

Servings

4sheetsFrozen Roti Prata (Plain)(Available at most supermarkets in Singapore. Thaw slightly according to package instructions before use.)

2tablespoonsSugar(For sweetening the prata during cooking.)

500mlCoconut Ice Cream(Good quality, creamy coconut ice cream is recommended.)

100gGula Melaka (Palm Sugar)(Finely chopped or grated.)

50mlCoconut Cream(Full-fat coconut cream.)

2tablespoonsToasted Coconut Flakes(Can be bought pre-toasted or toast your own in a dry pan over low heat.)

0.3teaspoonSalt(A pinch, for the caramel.)

2tablespoonsVegetable Oil(For cooking the prata)

Total Cost

S$0.00

S$0.00 per serving

The Method

1
**Prepare the Gula Melaka Caramel:** In a small saucepan, combine the chopped Gula Melaka and coconut cream. Add a pinch of salt. Heat over low heat, stirring constantly, until the Gula Melaka is completely melted and the mixture is smooth and slightly thickened. Be careful not to burn it. Remove from heat and set aside to cool slightly.
2
**Cook the Roti Prata:** Heat a large non-stick pan or griddle over medium heat. Add 1/2 tablespoon of vegetable oil to the pan. Once the pan is hot, place one thawed roti prata on the pan. Sprinkle about 1/2 tablespoon of sugar evenly over the surface of the prata. Cook for 2-3 minutes per side, or until golden brown and crispy, flipping several times. The sugar will caramelize and help create a nice, crispy crust. Repeat for the remaining roti prata, adding more oil as needed.
3
**Assemble the Ice Cream Sandwiches:** While the prata is still warm, take one sheet and place a generous scoop (about 125ml) of coconut ice cream on top. Top with another sheet of warm prata to form a sandwich. Repeat for the remaining pratas and ice cream.
4
**Drizzle and Garnish:** Drizzle the warm Gula Melaka caramel generously over each ice cream sandwich. Sprinkle toasted coconut flakes on top of the caramel. Serve immediately for the best textural contrast.

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My Notes

Nutrition Information

Nutrition per serving (268g)

658 kcal / 2754 kJ

Carbs

66g

25% of RDA

Fat

41g

59% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

44 g

49% of RDA

Sodium

219 mg

10% of RDA

Saturated Fat

29 g

145% of RDA

Chef's Tips

For extra crispiness, press the roti prata down slightly with a spatula while cooking.

If the Gula Melaka caramel becomes too thick as it cools, gently reheat it over low heat with a splash of coconut cream or water.

Feel free to substitute coconut ice cream with vanilla, mango, or any other flavour you prefer.

For a richer flavour, consider adding a pinch of sea salt to the toasted coconut flakes.

Toasting the coconut flakes brings out their nutty flavour and adds a delightful crunch. Don't skip this step!

Cooking Equipment

Large Non-Stick Pan or Griddle

Small Saucepan

Mixing Bowls

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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