5 Pandan Leaves
300 ml Water
100 ml Coconut Milk
1 Egg
1 cup All Purpose Flour
1 pinch Salt
1.50 cups Fresh Grated Coconut
½ cup Shaved Palm Sugar
1
Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.
2
Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.
3
In a saucepan, add 1.5 cups of grated coconut, shaved palm sugar, Salt, and water. Add in a knot of pandan leaf and combine them all together on low heat. Set aside when well cooked.
4
In a crepe pan, pour in the batter and spread it by tilting the pan around.
5
Cook it for 2 mins and remove the crepe.
6
Now fill in the coconut stuffing in the crepe and roll it.
Ingredients
5 Pandan Leaves
300 ml Water
100 ml Coconut Milk
1 Egg
1 cup All Purpose Flour
1 pinch Salt
1.50 cups Fresh Grated Coconut
½ cup Shaved Palm Sugar