Follow Your Nut Fill: Pandan Crepe with Coconut Mango Filling

11 months ago

Pandan Crepe
Not all heroes wear capes…. Sometime, they’re just within a rolled-up crepe.

Pandan Crepe with Coconut Mango Filling
Recipe by Chef Trisha Ocampo of the Center for Culinary Arts, Manila
Photographed by Mike Cuevas of Studio 100
Makes 4-6 servings

2 cups Water
2 leaves Fresh pandan leaves, chopped

1 cup Flour
1 Egg
1 ¼ cups Coconut milk
1 Tbsp Melted butter
3 Tbsps Pandan juice
•Few drops of pandan flavoring or green food coloring

½ cup Dark palm sugar
¼ cup Pandan juice
1 ½ cups Mature coconut (niyog), grated
½ cup Dried mangoes, diced into ¼-inch cubes
½ cup Roasted cashew, grounded
1 tsp Cornstarch

•Fresh yellow mangoes or
dried mangoes
•Mint leaf

1. To make the pandan juice: boil water and chopped pandan leaves for 5 minutes. Let cool.

2. To make the crêpe: sift flour into a large mixing bowl and make a well in the center. Crack the egg into the well and slowly pour in the coconut milk and pandan juice, and pandan flavoring/coloring. Mix batter and let rest in the refrigerator.

3. To cook the filling: in a pot, cook together the palm sugar, pandan juice over a medium flame until sugar dissolves. Do not burn the sugar. Add in grated coconut, dried mango, and cornstarch and continue cooking for about 5-7 minutes or until filling is a bit toasted and turns brown, stirring frequently. Transfer filling into a bowl and let cool.

4. To make crêpes, lightly grease a non-stick pan and heat on low. Pour 2 Tbsps of batter onto the center of the pan and spread the batter to form a small thin crêpe using the back of the spoon. Once the crêpe is cooked, transfer it to a plate.

5. To make sauce: heat coconut cream and sugar in a small sauce pot, until sugar is dissolved. Transfer to a serving container.

6. To assemble, lay crêpe on a plate and place 2 tsps of filling on one end. Start rolling it up like a spring roll.

7. Garnish with chopped fresh or dried mangoes. Serve coconut cream sauce on the side.

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