Things you'll need:
- Brown sugar
- 1 1/4 cups of freshly grated coconut
- 1/4 cup water
- 1/2 teaspoon of Pandan extract
- 1 cup water
- 1 teaspoon of Pandan extract
- 1/2 cup regular or gluten free all purpose flour
- 1/4 cup coconut milk
- 1 tbsp coconut oil
- 1/4 tsp salt
For the filling, fill a sauce pan with water and brown sugar, whilst on a low heat leaving it to simmer. Once the sugar has melted add coconut and stir until all the coconut has been coated with the sugar and is relatively dry and not much moisture left (about 5-6 minutes) let it cool and place in the fridge until needed.
Now for the Crepes
In a large bowl combine the flour, Pandan powder and salt. Gradually add coconut milk. Stir well until no lumps. Then add the oil and whisk until the batter is smooth.
Heat a pan over medium-low heat. Grease the pan really well. Remove pan from heat. Pour 1/3 cup of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cover with a lid and cook for 1 minute. Remove the lid and let the crepe to cook for a further minute. Then loosen with a spatula and flip. Cook for 20 seconds on the other side. Let cool completely.
Assemble, place a Pandan crepe on clean work surface. Take about 1-2 tsp of filling and place it in the center of the crepe. Roll up the crepe and fold in the sides to enclose the filling. Place seam side down. Repeat with the remaining crepes.
And you're done, we hope you love it! Let us know what you think.
Hopefully we have bought a little bit of Bali home to you!