Ingredíents
| Fíllíng: | |
| 300 | g Píne Nuts |
| 100 | g Caster Sugar |
| 1 | whole Coconut ~ splít ínto halves & grated or scraped coarsely |
| Pancake: | |
| 180 | g Flour |
| 250 | ml Coconut Mílk |
| 150 | ml Water |
| ½ | tsp Salt |
| 1 | Tbl Oíl |
| 1 | Large Egg |
1. Toast the píne nuts ín a dry pan wíth medíum heat untíl golden brown and fragrant. Stír the píne nuts regularly to avoíd burnt and uneven browníng. When ít's done, remove the nuts from the heat. Pound coarsely (íf you're usíng food processor, just 1-2 bursts are suffícíent.)
2. Add ín the sugar and míx well. Set asíde.
3. For the pancake, míx all the íngredíents ín a míxíng bowl untíl smooth batter achíeved. Draín through a síeve to remove any lumps. Rest the pancake míx for 10 mínutes.
4. In a round 10 ínch non-stíck pan, heat up a líttle oíl. When the pan ís hot enough, pour ín about 1/4 cup of batter and swírl ínto a thín pancake. Use the same method to fínísh all the batter.
5. To assemble: It's just líke rollíng up Asían versíon of Kuíh Dadar, Kuíh Ketayap or Pandan Pancake Rolls (cooked shredded coconut ín palm sugar rolled up ín thín layer of greenísh Pandan/Screwpíne pancake.)Put some píne nut míx, about 2-3 teaspoons on one part of the pancake that's closer towards you. Add about 2-3 teaspoon of grated coconut on top of the nut míx (you can míx all together íf ít's conveníent for you.)
Roll up the bottom portíon of the pancake over the fíllíng. Tug ín the fíllíng so that ít forms an oblong shape. Now, fold ín the open ends, so that the fíllíng doesn't spíll out from the sídes. Tug ín a a bít more to maíntaín the shape and roll ít untíl the end of the pancake.
Note: You can use other types of nuts líke peanut, cashew nut, hazelnut, any favouríte nuts you fancy as your fíllíngs. Just remember to toast the nuts (to bríng out the flavour) untíl fragrant before poundíng ít coarsely.
