Kuih dadar (coconut-palm sugar filled pandan pancakes)

Time: 50 min12 piecesapprox. 210 kcal / serving (estimated)approx. 4 g protein / serving

A Malaysian and Indonesian teatime cake: a vivid green, pandan-coconut-milk thin pancake, rolled around a sticky, palm-sugar coconut filling.

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Method

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For the filling, melt the palm sugar with the water, salt and pandan leaf, stir in the coconut, and cook over low heat for 8-10 minutes, until it comes together and is moist but not watery. Cool, and remove the leaf.
For the pancakes, mix the flour, salt, egg, coconut milk and pandan juice into a smooth, thin batter, and strain. Rest for 10 minutes.
Heat a 20 cm non-stick pan over low heat, and oil lightly.
Pour in a small ladleful of batter, swirl around, and cook for 1 minute, until the top sets; don't flip, and don't let it brown.
Stack the pancakes on top of each other. Put 1.5 tbsp of filling on the bottom third of each, fold in the sides, and roll up tightly, like a spring roll.
Serve at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.