← Nouns Cooking · Indonesian & Filipino

Ingredients

• 150 g gula jawa (palm sugar), chopped
• 100 ml Water
• 1 Pandan leaves, tied in a knot
• 1 pinch Salt
• 150 g freshly grated coconut
• 6 Pandan leaves, cut into short pieces
• 250 ml Water
• 150 g Plain (all-purpose) flour
• 1 pinch Salt
• 1 Eggs
• 75 ml Coconut milk
• 1 tsp oil, for the pan

Method

1. Melt the palm sugar with the water, pandan knot and salt in a pan over medium heat for 3–4 min, stirring. Strain out any grit, return to the pan, add the coconut and cook, stirring, for 5–8 min until almost dry, sticky and glossy. Let it cool.
2. Blend the pandan pieces with the 250 ml water, then strain and squeeze to get a bright green juice.
3. Whisk the flour and salt with the egg, then gradually whisk in the pandan juice and coconut milk to a smooth, thin batter. Strain it to remove lumps and let it rest for 15 min.
4. Heat a 20 cm non-stick pan over low-medium heat and wipe it with a little oil. Pour in about 3 tbsp batter and swirl to a thin round. Cook for about 1 minute, without flipping, until the top is set and the edges lift. Slide out and stack; repeat.
5. Put about 1½ tbsp filling along the lower edge of each crêpe, fold in the sides and roll up snugly like a spring roll. Serve at room temperature.

Tips

• Keep the heat low so the crêpes stay evenly green instead of browning.
• Desiccated coconut works: soak 100 g in 4 tbsp warm water for a few minutes before adding it to the syrup.

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Manila Spoon