Pandan Crepes with Coconut Filling

Author: Anita Jacobson

Courses: Snacks

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 12

Ingredients

• Unti kelapa (Coconut filling)
• 1 cup water
• 200 gram palm sugar, or brown sugar
• 100 gram sugar
• 1/2 teaspoon salt
• 2-3 pandan leaves, knotted
• 1 packet (1 pound / 450 gram) frozen/fresh grated coconut, thawed if frozen
• Dadar pandan (pandan crepes)
• 1 cup pandan juice (1 cup water + 1 cup pandan leaves)
• 100 gram all purpose flour
• 4 tablespoon coconut milk
• 1 egg
• 1/8 teaspoon salt

Instructions

• Unti kelapa (Coconut filling)
  1. Boil together water, palm sugar, sugar, salt, and pandan leaves in a wok/frying pan on medium heat.
  2. Once all sugar has melted, add grated coconut and mix well.
  3. Continue cooking until all the liquid has evaporated. When no liquid oozes out from the filling when pressed with a spatula/back of a spoon, the filling is done.
  4. Transfer to a mixing bowl and let the filling cool to room temperature. Store any unused filling in the fridge for up to 1 week.
• Dadar pandan (pandan crepes)
  1. With a food processor/blender, puree pandan leaves with water until pulverized. Strain the juice into a mixing bowl.
  2. Add all purpose flour, coconut milk, egg, and salt into the mixing bowl with pandan juice. Whisk to combine.
  3. Let the batter rest for 30 minutes to 1 hour.
  4. Heat an 6" or 7" non-stick frying pan/skillet on medium heat, brush with a bit of oil.
  5. Pour batter into the pan to make thin crepe. When the edges are browned, remove from the pan and place on a plate. Repeat until all batter is used up.
• To serve
  1. Each of the crepe should have a browned pork marked side that touches the frying pan, and a green smooth side.
  2. Take one crepe, smooth side facing up, place a tablespoon of coconut filling at the center of the crepe, then wrap the filling as if wrapping a spring roll (a.k.a. fold right and left side of the crepe over the filling, then roll from bottom to top.)