Ingredients
- 300mL coconut milk
- 2 eggs
- 120g plain flour
- 1/4teaspoon salt
- Pandan essence
- 90g palm sugar
- 2pandan leaves knotted
- 100mL water
- 1cup grated coconut
- 1teaspoon cornflour
Method
- Sift the flour into a large bowl. Make a well in the centre and add the egg.
- Use a whisk to slowly stir in the coconut milk and pandan essence (put in about 4drops). Stir until mixture is smooth. Leave batter aside.
- In a separate pot, add water and break in the palm sugar. Add the knotted pandan leaf and boil until sugar has dissolved.
- Remove pandan leaf form pot. Add grated coconut and mix in well.
- Add cornflour to the pot and reduce the coconut mixture to a thick paste-like consistency. Turn off heat and leave aside.
- Heat up a crepe pan on low. Add a drizzle of oil. Pour in about 3Tablespoon of the prepared batter and swirl the pan to ensure the batter spreads into a thin round circle.
- Once the crepe is cooked, remove and place onto a flat surface. Scoop 2Tablespoons coconut filling into the centre and roll it up like a spring roll.
- Repeat for remaining batter and filling.
Product used in recipe
- Valcom - Valcom Coconut Cream 400Ml
