Tugas Bahasa Inggris

Nama: Fitriani Laoli

Kelas: X- TKJ

Coconut Filled Pandan Pancake Rolls

Ingredients:
 275 gr grated Coconut, 250 ml Water, 3 Kaffir lime leaves
 175 gr Coconut/Palm sugar, 1 Pandan leaf-tie into a knot
 ¼ st ground Cinnamon/2 cm Cinnamon stick, 1 tsp Salt
 300 gr Flour, 250 ml Water, 400 ml Coconut milk, 2 Eggs
  Pandan juice:
 20 Pandan leaves+1/3 cup Water*
 tbsp melted Butter/Margarine, 1 tsp Salt

Directions:
 Fillin Roast coconut until light brown; set it aside. Shave the
coconut/palm sugar. Cook coconut sugar, water, cinnamon, salt,
pandan & lime leaves over low heat; stirring constantly until
the sugar completely dissolves & the flavor blended. Add in
roasted coconut; stirring quickly until the coconut absorbs the
liquid evenly. Set aside until it cool down. Discard the
cinnamon stick & all leaves.

 Pandan juice: Slice pandan leaves into ~ 10 cm long pieces.

Place pandan leaves & water in a blender/food processor &
then process. Take it out & pour through a fine strainer. Keep
60 ml of the pandan juice for making the pancake.
 Thin pancake: Combine the flour & salt; add in the eggs,
coconut milk & water. Beat well until it's smooth, without any
lumps. Pour in pandan juice/extract & melted butter, stir well.
Let it stand for 15 minutes. Heat a small nonstick pan over
medium heat. Pour 3 tbsp of batter into the pan. Immediately
swirl the pan so that batter covers the base completely. Cook
until the batter set; flip the pancake & cook the other side.
Repeat the procedure for the rest of the batter. Makes ~ 26 thin
pancakes.

 Place 1 tbsp of the filling, a few cm from one side of each

pancakes; folds the side in. Fold both upper sides towards the
middle, over the filling, then roll the pancake up
 Pancakes are ready to be served and enjoy