← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g freshly grated coconut (or frozen)
• 150 g gula melaka (palm sugar), chopped
• 2 tbsp Sugar
• 80 ml Water
• 1 Pandan leaves, knotted
• 1 pinch Salt
• 150 g plain flour
• 1 Eggs
• 300 ml thin coconut milk
• 100 ml pandan juice (8 leaves blended with water, strained)
• ¼ tsp Salt
• 1 tbsp Vegetable oil, plus extra for the pan

Method

1. For the filling, melt the palm sugar, sugar and water with the pandan over low heat until dissolved, then strain. Return to the pan, add the coconut and salt and cook for 8–10 min, stirring, until sticky and almost dry. Cool.
2. Whisk the flour, egg, coconut milk, pandan juice, salt and oil into a smooth, thin batter. Strain and rest for 30 min.
3. Heat a non-stick pan over low-medium heat and wipe it with oil. Pour in a small ladle of batter and swirl to coat thinly. Cook for 1 minute until the top is set and the edges lift; do not let it brown. Stack the crêpes on a plate.
4. Put a spoonful of filling near one edge, fold in the sides and roll up into a neat log. Serve at room temperature.

Tips

• Keep the heat low: the crêpes should stay bright green with no brown spots.
• Contains wheat and egg. They are best eaten the same day; cover them so they stay soft.

Sources

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

MyKitchen101en Seasaltwithfood