Panekoek Unti - Pandan Crepes with Sweetened Cinamon Flavour Coconut Filling

Here's Cooking after a long absent. Ambon peaceful days were disturbed by a 'sectarian clash' and conituous bomb threats and unrest in grassroots level. So I'm back full throttle with my young Ambassadors for Peace organization. With 1 year old baby, what I can do is very limited. No more going down to the front line physically but I'm in the 'front line' from behind my computer and phones. I wrote 2 articles that were published by Uniting World Website. A b\website of Uniting Church Australia.
Please have a look to learn about our effort for peace. click the link for the story

Provocateur of Peace

Long Journey to Peace in Ambon

So as things settle back... it's a nice time for a cuppa with some traditional feel... Panekoek Unti...  how can I call this in English? Pandan crepes with sweetened cinamon flavour coconut filling... or the other word for this is Dadar Gulung or Rolled Omelette  hehehe... correctme if I'm wrong... but the taste is yummy... and perfect for a reflective afternoon.....



This is my entry for Masak Bareng Yuuk! Sept-Oct 2011 edition of Jajanan Masa Kecil 

Ingredients: -- (I use approxiamate measurements)

First make the unti or the coconut filling

finely grated 1/2 coconut - preferably not the old and dry coconut ( or you can just use fine dessicated coconut you can buy in store - soaked in water)
1 cup of Dark Palm Sugar  - I use the locally produce one
1/2 cup of sugar
1 Pandan Leaves
1/2 stick of Cinnamon
1 cup of water
1/4 tsp salt

In a non-stick wok mix together water, palm sugar and sugar, cinamon, salt and pandan leaves in a low heat.
Add the grated coconut once the sugar is well mixed and not lumps is showing.
Keep stiring until the sugar water is well absorbed by the grated coconut.
Take care and keep on stiring to make sure it won't stick and the sugar caramelized. --

For Panekoek / Crepes:
1 1/2 cup    All purpose Flour
1/2 cup   sugar
2   Eggs
1/2 tsp   salt
1/2 tsp Baking Powder
1 cup of pandan water -- (I blitzed 6 Pandan leaves in a blender with 1 cup of water - drain to separate the leaves from the water)
2 tbsp metled butter or margarine
and about 11/2 cup of additional water


Mix the flour, sugar, salt, and baking powder well with a whisker
Add 2 eggs and pandan water and mix well until no lumps is present.
Add the additional water to the consistency you desired. Mine is a but runny so I can get a thin crepes.
Last stir through the melted butter or margarine.
Then we are ready to crepes... In a  non stick pan over medium heat, spray the coating oil or just sprinkle some oil to the surface. Wait until it's hot and 1 dollop of the batter and swivel it around to make a thin crepes. Make sure you turn to the other side so both side will be well cooked.

To Serve:
Add 1 tsp or tbsp of the coconut filling to each of the crepes and then fold