12 December 2012,22:17 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dissolve the sugar in the water with the pandanus leaf, in a pan over gentle heat, stirring all the time.
  • Increase the heat and allow to boil gently for 3-4 minutes, until the mixture just becomes syrupy. Do not let it caramelize.
  • Put the coconut in a karahi or wok with a pinch of salt.
  • Pour over the prepared sugar syrup and cook over a very gentle heat, stirring from time to time, until the mixture becomes almost dry . Set aside until required.
  • Blend together the flour, eggs, food colouring, vanilla essence, water and oil either by hand or in a food processor.
  • Brush frying pan with oil and cook 10 -12 pancakes. Keep the pancakes warm. Fill each pancake with a spoonful of the sweet coconut mixture, roll up and serve immediately.


  • 150 grams dark brown sugar
  • 450 ml water
  • 1 pandanus leaf, stripped through with a fork and tied into a knot
  • 150 grams desiccated shredded coconut
  • Cooking oil, for frying
  • Salt
  • For the pancake batter
  • 250 grams plain (all-purpose) flour, sifted
  • 2 eggs, beaten
  • 2 drops of edible green food colouring
  • Few drops of vanilla essence (extract)
  • 450 ml water
  • 3 tablespoon peanut oil

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