Ingredients
Batter
Mix all into smooth batter
- 20 g KAPAL ABC BRAND Tapioca Starch
- 100 g Wheat flour
- 1 Egg (beaten)
- ½ tsp Salt
- 100 ml Coconut milk
- 300 ml Pandan juice
Filling
- 250 g Grated coconut
- 4 tbsp STAR BRAND Jaggery Powder
- 3 tbsp Caster sugar
- 80 ml Water
- 3 pieces Pandan leaves (tied into knot)
Cooking Method
Filling
- Dissolve caster sugar and jaggery powder in water over low heat.
- Add pandan leaves. Heat until sugar dissolves.
- Add grated coconut. Stir mixture well until dry. Set aside to cool.
Batter
- Heat pan and grease it with oil.
- Pour a scoop of batter onto the heated pan, swirl to spread evenly to form a pancake.
- Place the filling on the pancake and wrap into a roll. Ready to serve.
Ingredient Highlights
Cap Bintang Jaggery Powder
A natural sweetener made from concentrated sugarcane juice without preservatives and colourings.
Best for brewing coffee, tea and chocolate drinks, and preparing cakes, kuih, syrup and desserts.