Cooking Instructions
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Step 1
Steam
Desiccated Coconut (1 cup)
and
Water (1 Tbsp)
for 15 minutes until softened.
Step 2
Shave
Palm Sugar (1 cup)
and transfer into a saucepan.
Step 3
In the saucepan, dissolve the Palm Sugar with
Water (1/3 cup)
over medium-low heat.
Step 4
Once the desiccated coconut have been steamed, transfer them into the saucepan and stir-fry till everything is well combined and golden in color. Then let it cool while you make your crepe batter.
Step 5
In the blender, blend the
Egg (1)
,
Coconut Cream (1/2 cup)
,
Water (1/2 cup)
,
Pandan Paste (to taste)
,
All-Purpose Flour (2/3 cup)
, and
Pandan Leaves (8)
together for 1 minute.
Step 6
Strain the mixture with a fine sieve.
Step 7
Lightly grease an 8-inch (20cm) frying pan and preheat it over medium low heat.
Step 8
Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.
Step 9
Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a spatula.
Step 10
Let it cook for 15 more seconds, then transfer to a plate to cool. Repeat until the batter is used up.
Step 11
To wrap, add about 2 Tbsp of filling to the side of the crepe, fold the sides in, and wrap up carefully. Serve immediately.
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