Recipe Ingredient
- Batter for the skin - (A):
- 200ml pati santan
- 100ml general santan
- 1/4 tsp salt
- 6-7 pandan leaves
- 1 egg
- Mix:
- 150g flour
- 1 tbsp sago flour
- Filling - (A):
- 100g gula melaka, grated
- 50g sugar
- 3 pandan leaves
- 125ml water
- 300 grated coconut, white part only
- (B) combine:
- 1 tbsp sago flour
- 1 1/2 tbsp water
Instructions
- Wash and cut pandan leaves into small pieces of 1cm to 2cm in length.
- Pound or liquidise, then add two tablespoons water and squeeze to extract juice for colouring and flavour; strain.
- Sift flour and salt in a mixing bowl.
- Add the egg and mix in (A) and pandan juice.
- Use a hand whisk to mix well and form a batter.
- Add a little more water if the batter is too thick.
- Heat a nonstick pan over medium flame.
- Pour in enough batter to make a thin pancake.
- Cook till pancake is slighly brown, then flip over and cook the other side.
- Remove pancake onto a plate and add a spoonful of filling in each piece.
- Roll up neatly.
- Bring (A) to a boil until sugar turns syrpy.
- Add the grated coconut and lower the beat and keep stirring till almost dry.
- Add (B), blend well and cook for a while.
- Transfer filling to a dish to cool.
To make skin/wrapper:
To make filling:
