Do not use desiccated or shredded dried coconut for this recipe. It
needs the moist, delicate texture of grated fresh coconut to be a
125 ml/4 fl oz/1/2 cup water
1 tablespoon melted butter
125 g/4 oz/1 cup plain (all-purpose) flour, sifted
butter or ghee for frying
1 coconut, freshly grated
125 g/4 oz jaggery or brown sugar
In a large bowl, beat the eggs just until yolks and whites are
combined. Add milk, water, salt and melted butter, then add all the
flour and beat with a wooden spoon or rotary beater until smooth. Leave
batter for 1 hour at least before cooking.
To make a filling, combine coconut with the jaggery which has been
finely scraped with a knife or on a grater, or broken into pieces and
pounded using a mortar and pestle.
Grease a heavy pancake pan with butter or ghee, using just enough to
give a thin film. Pour in a small ladle of the batter and swirl the pan
to coat the base thinly. Cook over medium heat until golden brown on
Turn pancake over and cook the other side for a few seconds. Turn
onto a plate. Cook all the batter in this way, then fill each pancake
with 2 tablespoons of the coconut filling and roll up. If liked,
sprinkle with roughly chopped raw cashews.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)