[Coconut Filling]
500g grated coconut
200g gula melaka, grated
2tbsp sugar
1/2tsp salt
2 pandan leaves, tied into a knot
3tbsp water
[Pandan Water]*
50g pandan leaves, cut into smaller pieces
200ml water
[Pandan Crepe]
*Pandan water
200g all purpose flour
2 eggs
560ml coconut milk
2tbsp oil
Pinch of salt
12pcs baking paper - just big enough to separate the crepes
[Steps]
Pandan Water: Blend ingredients together till smooth. Strain through a cheesecloth.
Filling: In a pan, add in all ingredients and cook on low heat till sugar has melted and coconut is evenly coloured. Set aside.
Crepe: In a blender, add in all ingredients and blend till smooth. Strain batter.
Heat a nonstick pan with some oil. Ladle batter over and quickly swirl pan to create a thin layer. Cook for 30secs.
Flip over and cook the other side. Transfer to a baking paper.
Add 4tbsp of filling to the crepe. Fold the bottom side over the filling, fold in the 2 sides, and roll it up tightly. Repeat for the rest.
Adapted from The Meatmen Singapore