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Crepe Ingredients:
250g all-purpose flour
625ml thin coconut milk
125ml pandan juice (blend 5–6 pandan leaves with 125ml water)
30ml cooking oil
5g salt
A few drops of green food coloring

Coconut fillings:
300g grated coconut
80g palm sugar
1 1/2 tbsp light brown sugar, optional
3 pandan leaves, cut into small pieces
1/2 tsp salt
100ml water
1 tbsp flour, optional

Instructions:
Filling:
1. Place all filling ingredients into a pan.
2. Cook over medium heat until the mixture thickens and is well combined.
3. Set aside to cool.

Crepe (Skin):
1. Add all the ketayap skin ingredients into a blender and blend until smooth.
2. Add a few drops of green food coloring, (optional).
3. Heat a non-stick pan over medium heat.
4. Pour 1 scoop of batter into the pan. Swirl the batter over the pan.
5. Once cooked, place about 2 tablespoons of the filling near one edge.
6. Fold the crepe over the filling — fold in the sides, then roll tightly.

#kuehketayap
#kuihtraditional
#dadargulung
#kuihmuih
#traditionaldessert
#vegan
#noeggs