5 pandan leaves - to extract 3 tsp essence
and green coloring
250g grated coconut, peel outer skin
1 tsp corn flour
1 piece palm sugar, cut into cubes
3 tsp sugar
3 tsp water
2 pandan leaves, tie into knot
juice, coloring and milk. Add flour in a mixing bowl. Make a hole in the
center. Add in the beaten egg. Add milk pandan mixture a little at a
time. Stir thoroughly to form a smooth batter. Keep aside.
sugar and palm sugar with water. Add pandan knot. Heat until the sugar
dissolves. Add grated white coconut. Stir mixture until dry and
fragrant. Cool before use.
hot pan with a little oil. Ladle in batter to make a thin pancake. When
the bottom is golden brown, remove. Repeat till all the batter is used
up. Transfer a piece of pancake on a flat surface. Spoon in some
fillings at the edge. Roll as if making a spring roll.