1 cup (150 g) flour, sifted
2 eggs
2 cups (500 ml) thick coconut milk
½ tablespoon oil
Coconut Filling (unti)
½ cup (100 g) palm sugar or dark brown sugar
¼ cup (60 ml) water
1 cup (100 g) freshly grated coconut
¼ teaspoon salt
1 pandanus leaf, tied into a knot
Cooking Directions:
- Make the Coconut by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stiring constantly, for 10 to 15 minutes, until the mixture cries up. Remove from the heat, discard the pandanus leaf and set aside
- To make the pancakes, combine the flour, eggs, coconut milk and salt in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps. Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tablespoons) onto the pan and turn the pan to obtain a thin round layer, about 7 in (18 cm) in diameter. Cook until the pancake sets and begins to brown, then flip it over and cook for a few seconds on the other side, and remove from the heat. Continue to make the pancakes until all the batter is used up.
- To assemble, place a pancake on a flat surface and top with 2 tablespoons of the Coconut Filling. Fold one side of the pancake over the filling , then fold in the sides and roll up tightly into a cylinder. Assemble the remaining pancakes in the same manner.
