Pandan crepe is made with all-purpose flour with pandan leaves for natural flavour and colour. Because of the coconut flakes, the filling is slightly sweet and chewy, with a caramel flavour from the palm sugar.
Pandan Crepe Rolls
Pandan juice
Coconut Filling ingredients: grated coconut, water, sesame seeds, salt, palm sugar.
Coconut filling
Pandan crepe batter ingredient: pandan juice or extract, all-purpose flour, egg, coconut milk, salt.
Pandan crepe batter mixture.
Pandan Crepe Coconut Filling
Pandan crepe is made with all-purpose flour with pandan leaves for natural flavour and colour. Because of the coconut flakes, the filling is slightly sweet and chewy, with a caramel flavour from the palm sugar.
Ingredients
Method
Pandan Juice:
- Choose the darker green in color of pandan leaves.
- Then was the leaves with clean water to get rid of any dirts.
- Use a scissors to cut the leaves into 1 inch, and blend with water using a blender, strain using a strainer or cotton cloth to extract the juice. Set aside.
Coconut Filling:
- First, roast a tablespoon of sesame seeds until golden. Then pound until fine to release the fragrant.
- Then roast the grated coconut until fragrant (optional, you can skip this step).
- In a pan over medium heat, add water, palm sugar, salt, stir until it starts bubbling, then add roasted grated coconut and sesame seeds, stir to combine.
Batter
- In a medium mixing bowl, combine all-purpose flour, salt, stir. Then add pandan juice, coconut milk, and egg, mix well.
- Let it rest for 30 minutes.
Cooking:
- Heat a non-stick pan on medium heat, and pour about 1/4 cup of batter spread the batter to make a thin layer. Once it cooked on one side, flip to cook on the other side, then transfer onto a plate. Continue until finish all the batter.
- Spoon about 1-2 tablespoons of coconut filling onto the pandan wrapper on from one edge, then fold the left and right sides and fold over the filling, roll until reaching the end edge.
- Enjoy!
