Kuih Ketayap (Crepes with coconut filling)

Ingredients:

For Pandan Juice: 
12 Pandan Leaves chopped
370 ml water 

Blend the pandan leaves with water. Strain the pandan juice and discard solids.

For Filling:
150g of Gula Melaka (Palm Sugar), shaved
450g grated coconut – Alternatively, you can use frozen grated coconut
2 tsp Pandan juice
20ml of Water
1 tsp of Cornflour and 1/2 tsp salt 

In a pot add in pandan juice and 20 ml water bring to boil add in gula Melaka cook until all melted. Stir in Grated coconut, cornflour and salt then mixed well. 

For Crepe Batter:

180g of Plain Flour

1 Egg

(A)

1/3 tsp of Salt 

350 Pandan Juice (or replace with 1 tsp of Pandan Paste mix with 350g water)

Few drops of Pandan Flavouring/Green Colouring (optional)

3 tbsp vegetable oil 

Procedure:

1. Sieve flour into a large mixing bowl 

2. Crack in the egg add in the remaining ingredient B.

3. Mix the batter and leave it to stand for 20 minutes while you cook the filling.

4. Heat the non stick pan and add some batter untill cook. set aside. 

5. Wrap the crepe with the coconut filling and served. 

材料

12片班兰叶，加水370ml打成汁，过滤 

馅料 :- 

450g 白椰丝

150g 椰糖

1/2 tsp 盐

2 tbsp  班兰汁

20ml 水

1 tsp  玉米粉

(面糊):- 

(A) 

180g 面粉 

1/3小匙盐 

1 粒蛋，打散 

350ml班兰汁

3大匙菜油加入面糊 

做法: 

1. 煮馅料： 放水把椰糖煮容，加入班兰叶，白椰丝，白糖，盐。 

将所有材料煮到融合至上色，才加入粟粉水，勾芡。离火。 

2. 把材料A拌匀，过滤, 休息20分钟。 

3. 不占锅里用少许油抹，放在小火上，稍微热了，离火，拿一舀面浆倒入锅里， 

快速拿起锅顺序转圆，再放回火炉上，慢火煎单边。上盘，备用。 

4. 拿少许馅料包在煎好的薄饼里。完成。