Desiccated Coconut (1 cup)
Water (1 Tbsp)
for 15 minutes until softened.
Coconut Palm Sugar (1 cup)
and transfer into a saucepan.
In the saucepan, dissolve the Palm Sugar with
Water (1/3 cup)
over medium-low heat.
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.
In the blender, blend the
Coconut Cream (1/2 cup)
Water (1/2 cup)
Pandan Paste (to taste)
All-Purpose Flour (3/4 cup)
Pandan Leaves (8)
together for 1 minute.
Strain the mixture with a fine sieve.
Lightly grease an 8-inch (20cm) frying pan and preheat it over medium low heat.
Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.
Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a spatula.
Let it cook for 15 more seconds, then transfer to a plate to cool. Repeat until the batter is used up.
To wrap, add about 2 Tbsp of filling to the side of the crepe, fold the sides in, and wrap up carefully. Serve immediately.