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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Easy
With just a few natural ingredients from pandan leaves, pumpkin, and grated coconut, you can make a delicious and visually appealing cake dish for the whole family. Let’s join Tastetutorial.com cooking right away!
Ingredients for Coconut Crepe Rolls from Pandan Leaves and Pumpkin Serves 4
All-purpose flour 380 gr (all-purpose flour) Pandan leaves 10 leaves Pumpkin 200 gr Grated coconut 300 gr Palm sugar 200 gr Coconut milk 250 ml Salt 1 teaspoon
How to Choose Fresh Ingredients
How to choose good pumpkin
- Good pumpkins usually have a yellow-orange color, mixed with dark green, yellow flesh, and a sweet, fragrant taste with a relatively sticky texture.
- Choose heavy, firm pumpkins with smooth skin.
- Choose pumpkins with a stem length of 2 – 5cm; those with short stems tend to rot faster.
- Additionally, select round pumpkins with naturally cut ridges into relatively even parts.
See details:
How to choose pandan leaves
- It is best to choose the medium-aged leaves, meaning not too old and not too young.
- Select pandan leaves that are dark green, shiny, intact, and not broken or bruised.
Tools needed
Blender, non-stick pan, bowl, spoon, ladle,…
How to make Coconut Crepe rolled from pandan leaves and pumpkin
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Blend pandan leaf juice
Wash the pandan leaves, cut 6 leaves into small pieces and blend with 300ml of water.
Next, filter the mixture through a sieve to extract the juice.
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Steam the pumpkin until cooked
Put the pumpkin in a steamer and steam for about 20 – 25 minutes until soft.After that, take the pumpkin out into a bowl and mash it with a fork until smooth.
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Mixing the pandan cake batter
Add 200g of flour and 300ml of pandan juice into a bowl and stir well until the flour dissolves.
Then, add 100ml of coconut milk, 1/2 teaspoon of salt, and continue to stir until smooth.
Next, add 1 egg and stir well one more time to complete. Cover the batter and refrigerate for 30 minutes.
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Mixing the pumpkin cake batter
Add 180g of flour, 200ml of water into a bowl with pumpkin and stir well.
Next, add 150ml of coconut milk, 1/2 teaspoon of salt, 1 egg, and continue to stir until the mixture is well blended.
Finally, cover the batter and refrigerate for 30 minutes before use.
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Making the coconut and thot not filling
Place a pan on the stove, add 200g of thot not sugar, 150ml of water, and cook to dissolve the sugar over medium heat.
Next, add 4 pandan leaves and 300g of shredded coconut and stir until the water evaporates.
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Frying the crepe
Place a new pan on the stove, add 1 ladle of batter and spread evenly, fry and flip the crepe over medium-low heat until it is dry and cooked.
Tip:
- It is best to fry the crepe over medium-low heat. If the heat is too high, it will cause the crepe to burn quickly, with the batter still raw and unevenly cooked. Conversely, if the heat is too low, it will take longer to cook and become chewy. The batter should stick to the pan immediately, but the top batter should still flow evenly.
- Always stir the batter well before pouring to prevent it from settling at the bottom of the bowl, making the top batter too thin.
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Coconut Filling Roll Crepe
Put a little coconut filling on the crepe skin, fold the two edges neatly and then roll the crepe.
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Final Product
The coconut roll crepe has a very beautiful green and yellow color. The outer layer of the crepe is soft, slightly chewy, and the rich, sweet coconut filling inside is extremely delicious.
Tastetutorial.com wishes you success in making this delicious and nutritious coconut crepe cake with pandan leaves and pumpkin for the whole family!
*Source of the recipe and images from the YouTube channel Cooky TV
