I remembered those warm afternoons in Singapore, looking forward to my favourite time of the day with my favourite auntie. I was just eight with bright eyes full of giggles and a mouth full of sugared coconut. My Koko (dad's sister in Teochew) and I would spend the afternoon giggling in pure bliss. Oh Singapore…memories of my sunny island by the sea.
Before you start, make sure you use the best nonstick cookware. I used the RACO Bravo 30cm Frypan and the RACO Bravo 25cm Crepe Pan . Made and designed in Italy, this cookware brings joy and sophistication to my kitchen.
Ingredients:
Filling:
- 200g grated coconut
- 1 tablespoons sugar
- 1 1/2 cup gula melaka sugar
- a knott of pandan leaves
Crepe:
- 1 cup plain flour, sifted
- 2 cups coconut milk
- 4 large eggs
- large pinch of salt
- 1 1/2 tablespoons of oil
- 4 drops of pandan essence
Method:
Filling:- In a nonstick frypan, melt Gula melaka sugar and sugar then throw in the grated coconut and dry fry.
- Add pandan leaf and stir the pan till it develops into a caramel golden brown colour.
- Set aside to cool.
Crepe:
- Sift flour into a large bowl.
- Add everything else and whisk till it becomes a smooth texture.
- Sift mixture
- Heat the crepe pan using low heat and spoon 2 tablespoons of batter into the middle of the pan and flip once the crepe cooks.
To assemble:
- Place a crepe on a plate and add 1-2 teaspoon of coconut filling.
- Fold in the left and right side towards the centre of the crepe and then using your thumb, roll the crepe from south to north until you create a spring roll.
Serve immediately or store in the fridge covered in plastic wrap for a day.