Recipe by Dapur Rasamasa
Serve: 5 Person
Soft tofu on omelette with peanut sambal and shrimp taste.
- Easy
- Spicy
Ingredients
- 35 suji leaves, finely sliced
- ¼ glass (50 ml) water
- 150 gram flour
- ¼ teaspoon salt
- 1 egg, whisked
- 1¾ glass (350 ml) coconut milk
Filling
- 2 pandan leaves, knotted
- 100 gram finely grated coconut sugar
- 200 gram coarsely grated coconut
- ¼ teaspooon salt
- ¾ glass water
Rolled crépes filled with grated coconut cooked in coconut sugar
Steps
- Mix all filling ingredients in pot, and cook until reduced and dried. Put aside.
- Boil suji leaf extract with pandan leaves together.
- Mix flour and salt. Add in coconut milk, suji leaf extract, and egg.
- Heat a flat pan, pour flour mixture into thin layer of crépe.
- Take one crépe, place enough filling in the middle, and fold its right and left sides then roll. Serve.
Tips
Don't make the crépes too thick otherwise they will tear when rolled. Also, make sure that the pan is heated well before pouring the mixture to achieve crépes with pores.
