Ketayap

Batter Ingredients:
180gm Plain flour
1/3 tsp Salt
2 Egg, beaten
6 Pandan leaves, blended with 350ml water, strained
a little green colouring, if necessary

Filling Ingredients:
3 cups White grated coconut
90gm Gula melaka, chopped
3 tbsp Water
1 piece Pandan leaf, knotted
1/3 tsp Salt

Method:
1. Batter: Sieve flour and salt into a mixing bowl, make a well in the center and eggs and pandan juice gradually. Mix flour into water slowly working from center outwards. Strain and leave to stand for at least half an hour.

2. Filling: Cook gula melaka and water in a saucepan until syrupy. Add coconut, pandan, salt and mix throughly. Cook until thick and leave to cool.

3. Making ketayap: Heat up a 15cm non-stick pan, grease with a little oil, pour 1 scoop batter in pan, tilt pan quickly to form a thin pancake. Cook on low heat until set. Remove from pan, put 1 tbsp filling on pancake and roll up tightly like popiah/spring roll.

4. Ready to serve.