- 18 fresh pandan leaves (thawed if frozen), washed
- 1/3 cup water
- Cut the leaves in short pieces using a pair of scissors or a sharp knife.
- Put them in a blender plus the water. Blend until the leaves are chopped very finely.
- Pour contents through a fine sieve or cheesecloth. Discard the leaves.
- Keep the extract in a sealed bottle. It will last in the fridge for one week. Do not freeze.
COCONUT PANDAN CREPES
- 2 eggs
- 1 cup fresh pandan extract (I added 2/3 cup of water to the 1/3 cup of extract that I did.)
- 1/2 cup milk (I used almond milk.)
- 1 cup plain flour
- 3 tablespoons melted butter
- 1/2 teaspoon butter for the crepe pan
- Mix all ingredients in a blender and blend until smooth.
- Let it rest for at least half an hour.
- Warm up a crepe skillet with the 1/2 teaspoon of butter. Melt butter and swirl around the skillet to distribute it.
- Ladle the batter in the pan. Distribute the batter thinly by turning the skillet.
- Cook both sides.
- Repeat until you finish the batter. You should be able to make at least 8 crepes.
- 1 cup shredded coconut meat
- 3/4 cup milk (I substituted this with almond milk.)
- 1/2 cup condensed milk (Again, I substituted this with almond milk.)
- 2 egg yolks
- 1 tablespoon corn flour
- 1 tablespoon butter
- Whisk together corn flour, milk and egg yolks in a bowl. Whisk until smooth.
- Pour in a saucepan and add the coconut meat.
- Bring to a boil while stirring constantly on low heat.
- Simmer until thick.
- Take away from the heat and add butter. Stir.
- 1/4 cup unsweetened dessicated coconut (farina di cocco)
- 1/8 cup black sesame seeds (also white)
- panela sugar, amount depends on you
- On low flame, toast dessicated coconut and sesame seeds in a dry pan until the coconut turns light brown.
TO ASSEMBLE THE CREPES:
- Put about 2 tablespoons of filling in a crepe. Roll to close the crepes.
- Sprinkle with the toasted coconut & sesame seeds then sprinkle with panela sugar.
Source: Apron And Sneakers
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