This is another re-visit: sweet coconut crêpe / kuih ketayap recipe... but this time I have a video to show ;P
Its easy to make / cook or bake Malaysian sweet/ dessert or finger food but to explain?
I tell ya'.. it gives me a cold sweat, especially for a person who handled technical jargon almost half her life, and who can't really express herself well when it comes to communicating...
well... I could do all the talking in my head, but when the words come out of my mouth...it just doesn't sound right! ... Seems like my brain gets disconnected from my mouth as the words transcending.
Oh yes... I do get that look "What are you talking about"!!! or 'what are you mumbling about' a lot :(
My good friend, Janet gave a kilo bag of desiccated coconut... yes a kilo!!! Oh and a kilo bag of raw peanuts too.
What else can I do with so much coconut and peanuts?
For the peanuts... I'll tell you my story some other time, just enough to say that my cooking experiment went awry :(.
Desiccated coconut! - you can do many wonders with desiccated coconut, either use it in cooking sweet dessert or finger food or uses it to enhance savoury and spicy food to the next level...
I made this sweet coconut crêpe, posted on my blog in late 2010. It was in my early blogging years where the measurement is neither in grams nor lbs but it was in 'Approximation' or better known in Malay term~ 'agak-agak' ;P
So this time round... not only I give you an exact measurement of all ingredients, but I give you a video to show you how it is done :D
Hope you enjoy the post and video...
Sweet Coconut Crêpe
40g pandan leaves - washed and cut into chunks (I used frozen leaves bought from Asian Grocer)
1/4 cup water
1 (70g size egg)
300 ml coconut milk
Extracted pandan juice (above)1-2 tablespoon extra water (if the batter is too thick)
green food colouring (optional)
Sweet coconut Filling
100g dark brown sugar
1/2 cup water
1 pandan leaf washed and knotted
1 1/2 cup desiccated coconut
1 teaspoon corn flour
2 teaspoon water
- Heat up saucepan, and add dark brown sugar, water and pandan leaf, and cook on medium heat until the syrup thicken slightly (approximately 5 minutes...)
- Add desiccated coconut and stir to mix well.
- Add cornflour mix with water to the sweet coconut.
- Set aside to cool.
- Put pandan leaves in food processors/ blender.
- Add water and blend.
- Squeeze out juice as much as you can.
- Add plain flour to mixing bowl.
- Add salt.
- Add pandan juice.
- Add egg.
- Whisk in coconut milk into a smooth batter.
- Add green food colouring (optional).
- Heat up frying pan.
- Spray oil on the surface.
- Ladle about 1/8 cup of batter onto the frying pan.
- Give a swirl so a thin pancake is formed.
- The crêpe is ready when the edges crisped and curled up.
- Follow the video link above or click the photo below ...to see the how to wrap and fold the sweet coconut crêpe.