1 small coconut (peeled and grated)
4 tbsp thick brown sugar
2 pandan leaves
8 pandan leaves
8 oz wheat flour
1 tbsp tapioca flour
First, cooked the fillings. Put all the ingredients for it,
including the pandan leaves, into a pot and cook over a moderate
fire until all the water is absorbed and thre is fragrant aroma.
Remove from fire.
To prepare the batter: pound the pandan leaves and mix with water.
Add flour to the mixture and stir well. Beat eggs slightly, then
pour it into the batter and mix well.
Heat a skillet with very little butter or margarine. Pour in 2 or 3
tablespoons of batter; spread batter evenly and remove from fire
when cooked. This process takes only a few seconds. Continue to cook
the rest of the batter in the same way.
To serve: Spread out a pancake, place on it 2 or 3 teaspoon of
filling and roll it as in the form of poh pia or spring rolls.
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