RECIPE BY:

Sashi Cheliah

 

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 30g fresh pandan leaves
  • 100ml water
  • 100g plain flour
  • 1 whole egg
  • 300ml coconut milk
  • 80ml pandan juice
  • 1 tbsp Cobram Estate Light EVOO
  • Pinch of salt
  • 100g gula melaka (dark palm sugar)
  • 250g grated coconut
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 30ml water
  • 1 pandan leave

METHOD:

  • Blend the pandan leave with water and strain the juice with muslin cloth. Reserve the pandan juice for later.
  • For the batter mix plain flour, egg, coconut milk, pandan juice, 1tbsp oil and pinch of salt to make smooth batter. Strain to remove lumps.
  • For the filling on a medium pan add gula melaka, grated coconut, sugar and salt. Mix the filling over allow heat until the gula melaka melts and coated well onto the grated coconut. Remove from heat and allow to cool.
  • Use a small flat pan, lightly oil the pan and pour a small ladle of batter. Tilt the pan to create a thin even crepe. Cook for 30 seconds on each side.
  • Transfer the pandan crepe over to baking paper and add 2-3 tbsp filling and fold the ends and roll.
  • Serve with palm sugar syrup or coconut ice cream.

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.

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