Green Crepes Recipe (Kuih Tayap)
Chinese Wedding Specialty

Ingredients

main:
10

340 ml/12 fl oz
2 tbsp
2
340 g/12 oz
2 tsp

Filling:
455 g/1lb
115 g/4 oz
1/2 tsp

Special Topping:
455 g/1 lb

pandan leaves (matured leaves)
pinch of green coloring
water
coconut oil
eggs
plain flour
tapioca flour


grated coconut
gula melaka (palm sugar)
corn flour


grated coconut
pinch of salt

Method

For crepe:

1. Shred finely pandan leaves. Pound until a soft pulp is obtained. Scoop into voile or muslin and squeeze out green pandan juice. Supplement with green coloring.

2. Use a blender to blend water, coconut oil, eggs, plain flour, tapioca flour and pandan juice in that order until a smooth, green batter is obtained.

3. Use a crepe pan to make a stack of crepes. Put aside.

For filling:

1. Cook grated coconut and gula melaka. Allow to simmer until coconut is soft.

2. Prepare palm sugar.

3. Mix corn flour with a little water to form a thin paste and stir into cooked coconut. the filling should be sticky and firm. Put aside to cool.

For special topping:

1. Prepare grated coconut to obtain thick coconut milk. Add a pinch of salt and boil for an instant.

For final:

1. Take 1 crepe and spread 1 tbsp filling on lower half. Fold side flaps over fillings, then fold lower flap over them and roll toward top flap. Each coconut roll should be about 7.5 cm (3 ins) long.

2. Serve with 1 tbsp thick coconut milk over it.