April 8th, 2012
On low heat, cook coconut, palm sugar, seeds, cinnamon, cardamom and a pinch of salt until thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before using.
This batter is the same as the batter for savoury rolls
mix flour, salt and egg. Add the milk or water until the batter is a pourable consistency.
You can add food colouring to the batter for presentation, if desired. Mostly pink or green is used. Pour the batter into a hot griddle in an oval shape. Cook the pancakes both sides. Don't make the pancakes too crispy because it will be hard to put the filling and roll. When adding the filling, roll it like a spring roll; first the sides then the long side.