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Pancakes Filled with Sweet Coconut

Traditionally, the pale green colour in the batter for Dadar Gulung was obtained from the juice squeezed from pandan leaves a real labour of love. Green food colouring can be used as the modern alternative to this lengthy process.

ingredients

makes 12 - 15 pancakes
175 g (6 oz) dark brown sugar
450 ml (15 fl oz) scant 2 cups water
1 pandan leaf, stripped through with a fork and tied into a knot
175 g (6 oz) desiccated coconut
oil for frying
salt

for the pancake batter

225 g (8 oz) plain flour, sifted
2 eggs, beaten
2 drops of edible green food colouring few drops of vanilla essence
450 ml (15 fl oz) scant 2 cups water
45 ml (3 tbsp) groundnut oil

method

1. Dissolve the sugar in the water .with the pandan leaf, in a pan over gentle heat, stirring all the time. Increase the heat and allow to boil gently for 3 - 4 minutes, until the mixture just becomes syrupy. Do not let it caramelize.

2. Put the coconut into a wok with a pinch of salt. Pour over the prepared sugar syrup and cook over a very gentle heat, stirring from time to time, until the mixture becomes almost dry; this will take 5-10 minutes. Set aside until required.

3. To make the batter, blend together the flour, eggs, food colouring, vanilla essence, water and oil either by hand or in a food processor.

4. Brush an 18 cm (7 in) frying pan with I oil and cook 12-15 pancakes. Keep the pancakes warm. Fill each pancake with a generous spoonful of the coconut mixture, roll up and serve them immediately.

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