240g plain flour
50g tapioca starch
1/2 tsp salt
450ml pandan juice – cut 10 pandan leaves into thin strips and blend it with 450ml water
200g palm sugar, roughly chopped
2 pandan leaf, knotted
250g grated coconut
1. Sift flour, tapioca starch and salt into mixing bowl. Pour in the pandan juice. Using a balloon wisk, gradually incorporate the flour into the liquid, making a smooth batter free from lumps. Cover the bowl and allow the batter to stand for 20-30 minutes.
2. To make filling, cook palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10min until liquid start to thicken and become syrupy. Add the pandan leaf and grated coconut and continue cooking over low heat for 10-15 mins until the coconut fillings is thick and glossy. Most of the liquid should be evaporated. Remove and set aside to let it cool.
3. To fry pancakes, heat a small frying pan (preferably one with a non-stick surface) over medium heat. Dip kitchen towel with a little oil and brush the pan with it. Ensure the pan is sufficiently hot.
4. Stir batter. Pour a larder of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and cooked.
5. Turn the pancake out onto a plate or tray. Continue making the pancakes till batter is finish, you might need to thin down with a table spoon or two of water as you go.
6. Place a spoonful of filling in the center of the pancake, fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a parcel.