This sweet coconut stuffed pancake roll is usually served as a snack at teatime. It is also known as Kueh Ketayap.
- For the batter
- 6 pandan leaves
- 250 ml water
- 150 gm flour
- 1 egg, beaten
- 60 ml coconut milk
- pinch of salt
- For the filling
- 300 gm grated coconut
- 150 gm palm sugar
- 2 pandan leaves
- 100 ml water
Prep:20min › Cook:20min › Ready in:40min
- To make the filling: Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mixing well. Keep stirring so the coconut doesn’t burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.
- For the batter: Roughly chop the pandan leaves and put in blender with water and liquify. Strain with cheesecloth to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it’s too thick.
- Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and then flip the other side until it’s done.
- Place the pancake onto a plate and add a spoonful of filling down the center. Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.