Egg Pancake Roll with Coconut Filling (Dadar Gulung)

Coconut Filling:
250 g grated coconut
150 g palm or 100 g caster sugar
1-3 inch cinnamon stick
100 ml water
salt to taste

Pancake:
250 g plain flour
1 egg
250 ml coconut milk
100 ml water
1 teaspoon juice from Pandan leaves* (or few drops of pasta pandan)
salt to taste

*Blend the pandan leaves with 150 ml water, squeeze the pulp then sieve the water. If you use pandan paste or food colouring, skip this step.

Coconut Filling: Mix the grated coconut, sugar, cinnamon and salt. Fry the mixture in a dry pan over medium/low heat, add the water. Constantly stirred for approximately 5 minutes or until the mixture is dry. But don't get burn! Set aside and remove the cinnamon stick.

Pancake: combine the flour, egg, pandan paste, coconut milk, salt with the rest of water. Whisk them well into a smooth batter, just like you make pancake mixture. When it's ready, prepare non-stick frying pan (use 8-inch frying pan if you have) and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute.

Place 2 teaspoons of coconut filling on the near edge of the pancake. Fold over once then tuck in the left and right sides and fold over once more then roll.