This is a popular Malaysian dessert made up of palm sugar( Gula Melaka ), fresh grated coconut and pandan leaves where the fragrance comes from and the color green it produces when blended. I am inspired by this blogger “seasaltwithfood”‘s recipe for the ingredients used is very simple and easy to prepare. However, I would add in an extra pandan leaf(blending) for a stronger color the next time. It s a delicious dessert and we all enjoyed it.

Ingredients( makes about 12 )

Coconut Filling

• 150g grated coconut
• 100g palm sugar( gula melaka )
• 100ml water
• 1 pandan leaf, knotted

Coconut Crepes

• 200g All purpose flour, sifted
• 4 pandan leaves ( I would increase to 5 for more color )
• 300 ml water
• 100ml coconut milk
• 1 large egg
• 1 tsp vegetable oil
• 1/2 tsp sea salt
• oil for greasing the crepe pan

Method

To make the filling

1. Boil the water with palm sugar and pandan leaf. Lower heat and simmer until all the sugar has melted.
2. Then mix in the grated coconut, stir until well combined for about 10 minutes. Set aside to cool.

For the coconut crepes

1. Blend the pandan leaves with water and strain the pandan juice. Combine flour, pandan juice, salt and coconut milk, stir well. Then add in the egg, oil and whisk until the batter is smooth.
2. Heat up a lightly oiled crepe pan or any non stick pan over moderate heat. Pour about 2 to 3 tbsp of batter, swirl the pan to distribute the batter evenly. Allow the batter to set and turn over to cook the other side.
3. Place a portion of coconut filling in the centre of each crepe , roll and fold them like in spring roll. Serve immediately.  Voila! Happy Days!