Recipe:
Coconut Fillings
250g grated coconut
150g chopped gula melaka
5 tbsp water
pinch of salt
2 pandan leaves, rinsed and cut into small rectangular pieces
To cook the coconut filling, first dissolve chopped gula melaka into water together with salt and pandan leaves in a small saucepan over a medium-low flame.
As the gula melaka syrup thickens, add salt and stir until until all the grated coconut is uniformly coated with the dark treacle like syrup.
Continue to heat until the mixture there is no more excess moisture.
Take off heat and set aside to cool down.
Skin Wrap Ingredients
220g flour
300ml thick coconut milk, dilute with 100 ml of water
1 large egg
A generous pinch of salt
3 tbsp cooking oil
A few drops of pandan paste
220g flour
300ml thick coconut milk, dilute with 100 ml of water
1 large egg
A generous pinch of salt
3 tbsp cooking oil
A few drops of pandan paste
Steps:
In a mixing bowl, beat the egg, add flour and coconut milk and mix well.
Add pandan paste and get the colour you want. Add cooking oil and mix until a thin batter is obtained. Strain the mixture over a fine sieve to remove any flour lumps or unbeaten egg white.
In a mixing bowl, beat the egg, add flour and coconut milk and mix well.
Add pandan paste and get the colour you want. Add cooking oil and mix until a thin batter is obtained. Strain the mixture over a fine sieve to remove any flour lumps or unbeaten egg white.
To prepare the skin wrap, heat a medium sized non-stick pan (mine is 16 cm) over a medium-low flame.
Lift the pan off the stove and tilt it to face the hand holding the ladle of batter.
As the batter is poured into the centre of the pan, begin to swirl the batter around to coat the entire base surface with a thin layer.
Lift the pan off the stove and tilt it to face the hand holding the ladle of batter.
As the batter is poured into the centre of the pan, begin to swirl the batter around to coat the entire base surface with a thin layer.
Leave the batter to cook slowly until the bottom side is able to slide around the pan with ease.
Flip the skin wrap and cook for another 10 seconds or so before removing and cooling off over a aluminium tin surface.
Repeat to prepare more skin wraps with the remaining batter, remembering to stir the batter a little to homogenize it, preventing the flour from settling at the bottom.
Flip the skin wrap and cook for another 10 seconds or so before removing and cooling off over a aluminium tin surface.
Repeat to prepare more skin wraps with the remaining batter, remembering to stir the batter a little to homogenize it, preventing the flour from settling at the bottom.
Once the skin cools down slightly, it is ready to be wrapped.
Place a place of skin wrap on a flat surface with the smooth side facing upwards.
Add approximately 2 tbsp of grated coconut onto the skin wrap nearer to you.
Fold the left and right sides of the skin bringing them towards the centre. Lift up the end nearer to you, rolling it over the filling and previously folded sides. Continue to roll away from you, maintaining a bit of pressure on the skin and filling to ensure that everything is well secured.
Repeat the process until all the skin wrap and filling are used up.
Place a place of skin wrap on a flat surface with the smooth side facing upwards.
Add approximately 2 tbsp of grated coconut onto the skin wrap nearer to you.
Fold the left and right sides of the skin bringing them towards the centre. Lift up the end nearer to you, rolling it over the filling and previously folded sides. Continue to roll away from you, maintaining a bit of pressure on the skin and filling to ensure that everything is well secured.
Repeat the process until all the skin wrap and filling are used up.
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