Balinese coconut crepes are great little snacks that look like spring rolls… or larvae, if the cook is having an off day.
I have adapted this recipe from the traditional version which contains eggs (we don’t want that!) and pandan, a popular leaf that gives a subtle vanilla-like flavour, but is hard to find outside of Asia.
1 cup rice flour
½ cup wheat flour
1 cup coconut milk
2 tbsp vegetable oil for frying
1 cup grated coconut
½ cup coconut sugar (palm sugar)
In a mixing bowl, combine flour and coconut milk. Stir until you have a runny paste, adding water if a thinner consistency is desired. Set aside while you prepare the filling.
Toast the coconut in a large frying pan. No need for oil since coconut is naturally oily! Once the coconut starts to brown, add the sugar and continue to toast until your kitchen smells amazing. (2-3 minutes)
In another large frying pan, add a drop of oil, and add one ladle of crepe batter into the centre of the pan, and spread evenly. Cook each side of the crepe until golden brown, and lay to cool on a plate.
Stuffing the crepe.
Spoon a few tablespoons the sweetened coconut mixture into the centre of the crepe. Fold in the corners and roll like a spring roll.
Serve either warm, or room temperature.