Pandan Crepe Rolls with Coconut Filling
Ingredients
Batter
- 2 cups wheat flour
- 2 cups pandan water
- 1 egg
- a pinch of salt
Filling
- grated coconut
- palm sugar
- white sugar (use sparingly)
- water
- pandan leaf
Preparation
Blend the batter ingredients until smooth.
Cook palm sugar and white sugar with water until dissolved, then strain the sugar water.
Add grated coconut and pandan leaf to the mixture and cook until the liquid evaporates.
Prepare a pan and brush with a little oil.
Pour the batter into the pan, shake slightly to spread it thinly, and wait until it cooks.
Place the filling on the crepe and roll it neatly.
