Pandan Crepe Rolls with Coconut Palm Sugar Filling

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Indonesian tea-time treat, these vibrant green crepes are flavored with pandan and rolled around a jammy filling of grated coconut slow-cooked with caramelly palm sugar. Each bite delivers fragrant, floral sweetness wrapped in a tender, lightly custardy pancake.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 12 gSaturated Fat
• 50 gCarbs
• 4 gFiber
• 28 gSugar
• 7 gProtein
• 230 mgSodium
• 285 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Pandan Crepe Batter

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) full-fat coconut milk
• 3/4 cup (180 ml) water
• 1 tablespoon pandan leaf paste (or 1 teaspoon pandan extract)
• 1/2 teaspoon fine sea salt
• 1 tablespoon melted unsalted butter
• 1 drop green food coloring, optional for deeper color

For the Coconut Palm Sugar Filling

• 2 cups (160 g) freshly grated coconut, firmly packed
• 150 g dark palm sugar, roughly chopped
• 60 ml (1/4 cup) water
• 2 pandan leaves, knotted
• 1/4 teaspoon fine sea salt

For Cooking

• 2 tablespoons neutral oil, for lightly greasing the pan

Directions

1. Make the batter: combine flour, eggs, coconut milk, water, pandan paste, salt, melted butter, and food coloring in a blender and blend 20 to 30 seconds until completely smooth. Strain through a fine mesh sieve, cover, and refrigerate for at least 30 minutes (or up to 1 day) to relax the gluten so the crepes stay tender.
2. Meanwhile, prepare the filling: combine grated coconut, chopped palm sugar, water, knotted pandan leaves, and salt in a heavy saucepan over medium-low heat. Stir frequently as the sugar melts, about 5 to 7 minutes, until the mixture thickens to a glossy, sticky jam that holds together when pressed. Remove from heat, discard the pandan leaves, and cool to room temperature; it will firm up further as it cools.
3. Heat an 8-inch (20 cm) nonstick crepe pan over medium heat. Lightly grease with a thin film of oil using a folded paper towel. Pour about 2 1/2 tablespoons (40 ml) of batter into the pan, immediately swirling to coat the bottom in a thin, even layer.
4. Cook for 60 to 90 seconds, until the surface looks set and the edges lift easily; no need to flip. Slide the crepe out onto a clean plate.
5. Spoon about 2 tablespoons of the cooled coconut filling across the lower third of the crepe in a 1-inch-wide log. Fold the left and right sides inward over the filling, then roll up tightly from the bottom to enclose the filling completely.
6. Place the roll seam-side down on a serving plate and cover loosely. Repeat with the remaining batter and filling, wiping and re-greasing the pan as needed.
7. Serve the rolls warm or at room temperature, arranged seam-side down. They are traditionally enjoyed at room temperature and pair well with hot tea or coffee.
8. Store any leftovers in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days; bring back to room temperature before serving.

Cook’s Notes

• For the most authentic color and aroma, use fresh pandan leaf paste rather than extract; the natural jade hue and grassy-coconut fragrance are what make this snack distinctive.
• Do not skip the 30-minute batter rest, otherwise the crepes will turn rubbery and tear when you roll them around the filling.
• If the filling firms up too much to spread after cooling, gently rewarm it with a 1-tablespoon splash of water over low heat until pliable again.
• For a more vibrant green without food coloring, replace 2 tablespoons of the water in the batter with an additional tablespoon of pandan paste.

You might also like

Asian

Balinese Mixed Vegetable Salad with Spiced Coconut

Asian

Indonesian Turmeric Coconut Rice Cone with Festive Sides

Asian

Indonesian Coastal Seafood Fried Rice

Asian

Jakarta-Style Chicken Noodles