| INGREDIENTS (Makes 10): | |
| Fillings: | |
| 1. 90g palm sugar (Gula Melaka) | |
| 2. 1 pandan leaf (tie into a knot) | |
| 3. 50ml water | |
| 4. 100g grated coconut | |
| 5. 1 teaspoon corn starch | |
| Crepe batter: | |
| 1. 120g all purpose flour | |
| 2. 1 medium sized egg | |
| 3. 300ml coconut milk | |
| 4. 1/4 teaspoon salt | |
| 5. 3 tablespoon pandan juice (blend 5 pandan leaves with 4 tablespoon of water, then squeeze the juice out) | |
| METHODS: | |
| 1. Cut the palm sugar into small pieces using a knife. | |
| 2. Place the palm sugar and knotted pandan leave into a pan (medium heat). | |
| 3. Mix the corn starch with water and add into the pan. | |
| 4. Let the palm sugar slowly dissolve, stirring it every now and then. | |
| 5. Then add in the grated coconut and let the mixture cook until it’s sticky and not watery. | |
| 6. Set aside to cool down. | |
| 7. To make the crepe batter, place the flour and egg into a mixing bowl, mix well. | |
| 8. Then add coconut milk and pandan juice. Mix well. | |
| 9. Add a few drops of pandan paste for colour (optional). | |
| 10. Heat up a frying pan on low heat. Then spread a thin layer of oil using kitchen towel. | |
| 11. Place one scoop of batter into the pan, swirl the pan to make a round thin crepe. | |
| 12. Once the crepe is cooked, place them onto a plate. | |
| TIPS: As long as the crepe is not watery, u can flip the crepe. It is best not to overcook them. If they are overcook, it will turn brownish and the sides might be crispy. We prefer them soft! | |
| 13. Place some coconut fillings prepared earlier in the middle of the crepe, then roll them up. | |
| 14. Serve warm. | |
| 15. Enjoy! |
SOME PHOTOS (for illustration purposes):
