Tuesday, March 13, 2012

Kuih Lenggang / Coconut wrapped in pancake

This kuih is one of Malaysia's delicacies.  I have to use desiccated coconut instead of freshly grated coconut as I can't get any here.  This kuih remind me of the Malay buka puasa stalls where lots of kuih are sold.  Instead of adding water in the pancake mixture, I add milk and coconut cream.

130g flour
200ml milk (with 2 tbsp of coconut cream in it)
1/2 tsp salt
Pandan essence
1 egg
some green food colouring
oil/butter for brushing the pan

3 cups desiccated coconut
2 tbsp palm sugar (gula Melaka)
4 tbsp brown sugar
6 tbsp coconut cream
pinch of salt

To Prepare:
1.  In a medium bowl whisk the egg, add in milk and then flour and salt.  Follow by pandan essence and green colouring.  Whisk well until smooth and free of lump.  Set aside.
2.  Heat the 6 tbsp of coconut cream and melt the palm sugar in it.  In another pan toast the desiccated coconut, stir until aromatic and a little bit brown.
3.  Add in the brown sugar, salt and the coconut cream mixture, stir until all the brown sugar has dissolved.
4.  Remove from pan and let cool.
5.  On a piece of pancake, put two heaps teaspoons of filling on it.  Roll it up as rolling a spring roll and it's ready to be served.

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