This coconut roll omelet recipe requires skill and tidiness in rolling up the thin skin and paying attention to the Teflon heat, not too hot and also not to be too warm. Are you ready to listen to the recipe? This roll-fried recipe requires skill and tidiness in rolling up the thin skin and paying attention to the Teflon heat, not too hot and also not too warm. Are you ready to listen to the recipe? Yuuukk ……

Coconut roll pancake recipe

Leather Material:

250 grams of flour / blue triangle cap. 1 tablespoon of starch flour. 300 ml of thick coconut milk. 1/2 teaspoon of pandan paste / green color. 60 ml of suji leaf juice. 3 eggs, shake it off. 1/2 tsp. Of fine salt.

Material contents:

300 grams of half-aged coconut, grated. 100 grams of brown sugar, thinly sliced. 3 tablespoons of sugar. 50 ml of water. 1 sheet of pandan leaves, tied. 1/2 tsp. Of fine salt.

How to make coconut roll pancakes

Contents: Mix grated coconut, sugar, salt and pandan leaves.
Then, cook it over the pan until the texture of the coat dries.
Lift, cool.
Skin: Mix flour, starch, eggs, pandan paste, and salt. Stir well.
Next, pour the thick coconut milk, the juice of the suji leaves little by little while continuing to stir. Strain.
Heat the non-stick / frying pan with a little cooking oil / butter.
Pour 1 teaspoon of skin. Flip the skin until it gets evenly green.
Repeat until the batter runs out.
After that, take one ripe skin, give one tablespoon of the contents of the kelapanya.
Fold the sides and roll slowly. Serve on a serving plate.