Ingredients (makes 12) ⁠

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Crepes

⁠1 cup water⁠
2 Pandan leaves
⁠1/2 cup regular or gluten free all purpose flour ⁠
1 tsp tapioca flour ⁠
1/4 cup coconut milk ⁠
1 tbsp coconut oil ⁠
1 tsp Pandan powder for the colour ⁠
1/4 tsp salt

Filling ⁠

1 1/4 cups freshly grated coconut ⁠
1/4 cup water ⁠
2 Pandan leaves, knotted⁠
100g Gula Melaka or coconut sugar

⁠⁠Filling Preparation

Boil the water with Gula Melaka and pandan leaves. Lower the heat and simmer until all the sugar has melted. And coconut and stir until all the coconut has been coated with the sugar and is relatively dry and not much moisture left. let it cool and place in the fridge until needed.

Crepes Preparation

blend the Pandan leaves with water and strain the Pandan juice, set aside. .⁠In a large bowl combine the flour, tapioca flour, Pandan powder and salt. Gradually add the Pandan juice and coconut milk. Stir well until no lumps. Then add the oil whisk until smooth.⁠.⁠Heat a pan over medium-low heat. Grease the pan. 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 min. Remove the lid and let the crepe to cook for a further minute. Then loosen with a spatula and flip. Cook for 20 secs on the other side. Let cool completely. Assemble, place a pandan crepe on clean work surface. Take about 1-2 tsp of filling, place it in the center of the crepe. Roll up the crepe, fold in the sides to enclose the filling.

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