INDONESIA
Ingredients
• 250 g grated coconut
• 150 g palm or 100 g caster
sugar
• 1-3 inch cinnamon stick
• 100 ml water
• salt to taste
• 250 g plain flour
• 1 egg
• 250 ml thick coconut milk
• 200 ml water
• 1 teaspoon juice from
Pandan leaves
Preparation
1.
2.
3.
4.
Place the water, salt sugar and cinnamon stick in a saucepan and heat
until the sugar is dissolved. Add the remaining filling ingredients to
the saucepan and cook until all the liquid has evaporated. Constantly
stirred for approximately 5 minutes or until the mixture is dry. But
don’t get burn! Set aside and remove the cinnamon stick.
Blend the pandan leaves with 150 ml water, squeeze the pulp then
sieve the water.
To make pancake: combine egg, coconut milk, salt with the rest of
water. Whisk them well into a smooth batter, just like you make
pancake mixture. Then add Pandan paste/juice or green food
colouring. Slowly add the flour, whisk them well until it creates
smooth batter. When it’s ready, prepare non-stick frying pan and pour
2-3 tablespoon of the batter into the pan. Make sure the pan is
equally covered with the batter so it becomes a thin layer pancake.
Place 2 teaspoons of coconut filling on the near edge of the pancake.
Then tuck in the left and right sides and fold over once more then roll.
SCHOOL :
SMA NEGERI 1
CEPEUNDEUY
Dessert
85
SHINTA AGUSTIN