100g plain flour
1 tbsp caster sugar
1/4 tsp salt
Vegetable oil, for brushing
100g white sugar
200g grated fresh coconut
1/4 tsp ground cardamom
1. To make the coconut filling, boil the sugar with 60ml water for a few minutes to make a syrup. Add the grated coconut and cook until the mixture has absorbed three-quarters of the liquid and is slightly sticky to touch. Stir through the cardamom, take off heat.
2. In a food processor, whisk the egg, mix in the flour. Add 275ml water and mix until smooth, add the sugar and salt to make a thin batter.
3. Heat a frying pan and brush lightly with a little oil. Pour in enough batter to coat the base of the pan (same method as making a crepe), and cook over a moderate heat for 2 minutes until just set.
4. Spoon some coconut filling lengthways on one side of the pancake, then roll it over and remove from the pan. Transfer to a plate and keep warm. Continue until all the batter has been used. Serve warm.
Makes: 1+1/2 cups
1 cup water
2 cups caster sugar
1. Pour 1 cup of water into a clean saucepan, add 1 cup of caster sugar into the water and place over a low heat. Gently stir the sugar and water until most of the sugar has dissolved (the liquid will look mostly clear).
2. Add the second cup of sugar into the saucepan, stirring as you pour it in. Keep going until no granules of sugar are left visible. Once the sugar has dissolved, allow syrup to cool completely, pour into bottles.