Serving:15rolls
Ingredients:
Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water
5 pandan leaves, chopped
3-4 tablespoons water
Crepe Batter
120g flour
1 egg
300ml coconut milk
1/4 teaspoon salt
3 tablespoon pandan juice
120g flour
1 egg
300ml coconut milk
1/4 teaspoon salt
3 tablespoon pandan juice
Filling
100g Carob Syrup
1 pandan leaf, knotted
50 ml water
150g grated coconut (white part only)
1 tsp corn starch
100g Carob Syrup
1 pandan leaf, knotted
50 ml water
150g grated coconut (white part only)
1 tsp corn starch
Method:
1. Combine the pandan leaf and water in an
electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or
muslin cloth and squeeze to extract the juice or strain through a fine sieve.
Set aside.
2. Sieve the flour into a mixing bowl. Make a
well in the center and crack in the egg. Slowly stir in the salted coconut milk
and 3 tablespoons pandan juice. Set aside.
3. Combine Carob syrup, pandan leaf and water in a pot. Cover over a medium flame until fragrant then remove the pandan leaf.Add in the grated coconut
and corn starch and continue to cook for a few minutes. Dish out into a bowl.
4. Heat up a shallow frying pan over a low flam, Pour 2 tablespoons of the batter in the center and spread the batter evenly, then flip the other side until it's done. When the crepe is cooked, transfer it onto a chopping board.
5. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
6. Serve immediately.
4. Heat up a shallow frying pan over a low flam, Pour 2 tablespoons of the batter in the center and spread the batter evenly, then flip the other side until it's done. When the crepe is cooked, transfer it onto a chopping board.
5. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
6. Serve immediately.
