Nyonya Traditional Pastry @@香兰禾丝卷

Name: Nyonya Traditional Pastry @@香兰禾丝卷
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 10 pieces Pandan Leaf; Some egg; Some Shredded coconut; Some Palm sugar; Some salt

by meimei.lam

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The following Nanyang-flavored pandan coconut silk roll is a Nyonya pastry with many names: Kuih Dadar, kuih gulung and kuih ketayap. In the eyes of lazy people, it is the most Nanyang style pancake, because its English translation is coconut pancake rolls, and the literal translation is coconut pancake rolls. Here we call it pancake rolls.
I remember that when I was young, my mother used to make pandan coconut rolls for breakfast. The thin-skinned stuffing will definitely make you eat one after another. . . Hahaha! The method is very simple, you can make your own pie crust, you can decide whether you like it thick or thin. "

Ingredients

200g Flour
10 pieces Pandan Leaf
Some Egg
Some Shredded Coconut
Some Palm Sugar
Some Salt

Nyonya Traditional Pastry @@香兰禾丝卷

1. Stir-fry the shredded dried coconut until golden brown. Add some sugar or coconut sugar and fry. (This step can also be omitted without frying) It can be mixed directly. But the fried shredded coconut tastes more fragrant.

Nyonya Traditional Pastry @@香兰禾丝卷 recipe

2. Put flour, eggs and salt in a deep basin.

3. Cut pandan leaves into sections, add water and stir with a blender.

4. Strain the pandan juice into the flour, eggs, and salt, mix and stir to form a batter.

5. Strain the stirred pandan batter. spare.

6. Heat a non-sticky pan on a low heat, smear a little oil, pour in an appropriate amount of batter, turn the pan to make the batter into round slices, fry both sides until cooked, remove.