Nonya kueh come in different shapes, colors, texture and designs. Some are filled, coated, wrapped, sliced and layered kueh. Most kueh are steamed, with some being boiled or baked. They can also be deep-fried or grilled.- wikipedia
CREPES WITH COCONUT FILLINGS
1/2 cup water ( 80mls)
300gm fresh grated coconut
2 large eggs
1/2 cup plain flour
1 tbsp oil
1/4 tsp salt
1/2 tsp pandan paste (optional)
few drops green coloring
Ingredients for filling
200 gm fresh grated coconut
1/4 to 1/2 piece of gula melaka (palm sugar)(ADJUST THE SWEETNESS TO YOUR TASTE)
pinch of salt
1. Chopped the palm sugar into small pieces and melt the palm sugar in a non stick pan over low flame until sugar dissolved. Add in grated coconut and stir fry until almost dry. Remove and allow to cool. Keep aside for later used.
NOTE: IF THE COCONUT TOO DRY ADD A LITTLE HOT WATER
1. Add water to the grated coconut and squeeze out 1 cup ( 160mls) of coconut milk.
2. In a large bowl, beat eggs lightly, add in coconut milk, salt, oil, flour,pandan paste, coloring. Mix well and sift the batter.
3. Heat a 6 inch non stick pan and grease a little oil. Pour 2 tbsp of the batter onto the pan and spread thinly. Cook over low flame till cook and slightly brown.
Do not flip over to cook the other side.
4.Fill each crepe with 1 to 1 1/2 tbsp of coconut filling. Roll the crepe around the coconut filling, then folding the sides and finally rolling it again to form a cylindrical parcels.
5. Serve with iced coffee, iced lemon tea or any coffee or tea of your choice.
Great for afternoon tea.