Pandan Crepe Rolls with Palm Sugar Coconut Filling

What you need

• 5 leaves pandan leaves, plus 1 for the filling
• 150 g (5 oz) all-purpose flour
• 30 g (1 oz) rice flour
• 1 large egg, lightly beaten
• 350 ml (1 1/2 cups) coconut milk, full-fat
• 1 tbsp neutral oil, plus extra for greasing the pan
• 200 g (7 oz) grated coconut, fresh, or frozen and thawed
• 100 g (3 1/2 oz) palm sugar, chopped; coconut sugar also works
• 1 1/3 tsp salt, about 1 tsp for the batter, 1/3 tsp for the filling
• 60 ml (1/4 cup) water, for blending the pandan, plus 150 ml for the filling

Method

Restated from the original video

1. 1

   Tear 5 pandan leaves into pieces and blend them with 60 ml water until fine. Strain through a fine sieve, pressing hard, to get about 50 ml green juice.

2. 2

   Make the filling: put the grated coconut, palm sugar, 1/3 tsp salt and 150 ml water in a small pan. Add 1 pandan leaf tied in a knot.

3. 3

   Cook over medium-low heat, stirring, until the sugar has melted and the liquid is absorbed, 8-10 min. The filling should be moist and sticky, not wet. Remove the pandan leaf and let it cool.

4. 4

   Whisk the all-purpose flour, rice flour and about 1 tsp salt in a bowl.

5. 5

   Whisk the egg, coconut milk and pandan juice in another bowl, then pour into the flour. Whisk until smooth, then stir in 1 tbsp oil. Rest the batter 15 min.

6. 6

   If the batter is thicker than light cream, whisk in water 1 tbsp at a time.

7. 7

   Brush a 14 cm (5 1/2 in) nonstick pan lightly with oil and heat over low heat.

8. 8

   Pour in about 2 tbsp batter and tilt the pan to spread it into a thin round. Cook until the top looks set and the edges lift, 1-2 min. Do not flip.

9. 9

   Slide the crepe onto a plate and repeat with the rest, greasing the pan lightly now and then. You should get about 16 crepes.

10. 10

    Spoon 1 heaped tbsp filling near one edge of a crepe. Fold the sides over the filling and roll up tightly.

11. 11

    Serve at room temperature.

Imported from bacaresepdulu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.