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How to make Pandan Pancake Roll?
For the Pancake Batter:
• 1 cup all-purpose flour
• 1 cup coconut milk
• 1/4 cup water
• 1 large egg
• 1/4 cup pandan juice (blend pandan leaves with water, then strain)
• 1/4 teaspoon salt
• 2 tablespoons sugar
For the Filling:
• 1 cup grated coconut (fresh or frozen, thawed)
• 1/4 cup palm sugar, chopped
• 2 tablespoons water
• 1/4 teaspoon salt
Instructions:
1. Prepare the Filling:
• In a pan, combine the grated coconut, palm sugar, water, and salt.
• Cook over medium heat, stirring constantly until the mixture is thick and the sugar has dissolved.
• Set aside to cool.
2. Prepare the Pancake Batter:
• In a bowl, whisk together the flour, coconut milk, water, egg, pandan juice, salt, and sugar until smooth.
• Strain the batter to remove any lumps.
3. Cook the Pancakes:
• Heat a non-stick pan over medium heat. Lightly grease it with oil.
• Pour a small amount of batter into the pan and swirl to coat the bottom evenly.
• Cook until the pancake is set and the edges start to lift, about 1-2 minutes.
• Flip the pancake and cook for another 30 seconds.
• Repeat with the remaining batter.
4. Assemble the Rolls:
• Place a pancake on a flat surface.
• Spoon some coconut filling along one edge of the pancake.
• Roll up the pancake tightly around the filling.
• Repeat with the remaining pancakes and filling.
5. Serve:
• Arrange the pandan pancake rolls on a serving plate.
• Garnish with fresh pandan leaves and a sprinkle of grated coconut.
Enjoy your delicious Pandan Pancake Rolls!