Dadar Gulung

1. Make the unti filling first by melting the palm sugar with the water and a knotted pandan leaf in a pan over medium heat, then stir in the desiccated coconut and a pinch of the salt and cook for 5 to 7 minutes until sticky and moist but not dry, then leave to cool.
2. Whisk the flour, egg, coconut milk, pandan extract, the remaining salt and a tablespoon of the oil into a smooth, thin, pourable batter and rest it for about 15 minutes.
3. Heat a lightly oiled non-stick crêpe pan over medium-low heat, pour in a thin ladle of batter and swirl to coat the base, cooking each crêpe for about a minute until the surface is set and the edges lift.
4. Slide each crêpe onto a plate without browning it too much, repeating to make about eight thin pancakes and keeping them covered so they stay pliable.
5. Place a line of the cooled coconut filling along the lower third of each crêpe, fold the bottom edge up over the filling, fold in both sides, then roll into a neat parcel.
6. Arrange two filled rolls per serving seam-side down and serve at room temperature, ideally within a few hours while the crêpes are still soft.

You'll use: Pan · Whisk