6 Serves
78 Mins
In a mixing bowl, combine rice flour, coconut milk, and pandan extract to create a smooth, thin crepe batter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Sri LankanVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
5 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
94 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a saucepan, combine grated coconut and palm sugar, cooking over medium heat until the sugar has melted and the mixture is fragrant.
Heat a non-stick skillet over medium heat and lightly grease with a small amount of cooking oil.
Pour a small ladle of batter into the skillet, swirling to coat the bottom evenly, and cook until the edges lift.
Remove the crepe, place a spoonful of the coconut filling in the center, and roll it up tightly to serve.
12
g16
g11
g.jpg&w=3840&q=75)
Indonesian
Italian