Ingredients
Filling:
- 250 g grated coconut
- 150 grams of palm or 100 g caster sugar
- 1-3 inch cinnamon stick
- 100 ml of water
- salt to taste
pancakes:
- 250 g flour
- 1 eggs
- 250 ml coconut milk
- 100 ml water
- 1 teaspoon of juice of leaves or a few drops of Pandan, Pandan paste if you have (this one for color)
- salt to taste
Instructions:
1. Mix coconut, sugar, cinnamon and salt. Fry the mixture in a dry skillet over medium / low, add water. Stirring constantly for about 5 minutes or until mixture is dry. However, do not burn! Set aside and remove the cinnamon stick.
2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water. If you use food coloring or pandan paste, skip this step.
3. To make pancakes: Combine flour, eggs, pandan paste, coconut milk, salt water with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (frying pan, if you use 8-inch) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.
4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.
