Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.
Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.
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.
In a crepe pan, pour in the batter and spread it by tilting the pan around.
Cook it for 2 mins and remove the crepe.
Now fill in the coconut stuffing in the crepe and roll it.
Ingredients
Directions
Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.
Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.
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.
In a crepe pan, pour in the batter and spread it by tilting the pan around.
Cook it for 2 mins and remove the crepe.
Now fill in the coconut stuffing in the crepe and roll it.