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Badak Berendam Mille

Badak Berendam Mille Crepe

Ingredients

Coconut Cream

  • 400 g Topping Cream
  • 100 g Coconut Cream
  • 10 g Salt
  • 3 Drops Green House Pandan Coconut Emulco

Pandan Crepe

  • 250 g Glutinous Rice Flour
  • 250 g AP Flour
  • 60 g Sugar
  • 400 g Egg
  • 800 L Milk
  • 200 g Coconut Cream
  • 6 Dops Green House Pandan Coconut Emulco

Inti

  • 1 tbsp Water
  • 200 g Toasted Coconut
  • 100 g Mollases
  • Plam Sugar
  • 10 g Corn Oil
  • 5 Drops Green House Pandan Coconut Emulco

Topping

  • 50 g Toasted Coconut
  • 50 g Dried Coconut Flake

Instructions

Coconut Cream

  • Beat topping cream until soft peak.
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  • Combine salt and coconut cream and still until dissolve and add into the topping cream bowl
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  • Add in the emulco and beat until stiff peak.
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  • Store it in the chiller

Pandan Crepe

  • Add egg and stir until loosen and add milk and coconut cream and stir until well combined.
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  • Add the glutinous rice, AP flour and sugar. Stir and then add pandan emulco.
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  • Prepare 3 bowl and sift and divide into 3 equal batter. Add colouring up to your preference. For this recipe are using green, purple and pink.
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  • Use ? cup measurement and start cooking your crepe. Each batter can get around 10 pieces of crepe.
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  • Layer each crepe with kitchen towel. Once cool you can stack them normally and reuse the kitchen towel for another batch of crepe.
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  • Set aside

Inti

  • Add a tablespoon of water and sugar. Stir until all sugar are dissolve.
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  • Add toasted coconut, corn oil, and emulco.
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  • Stir until toasted coconut are well moist. Add more water bit by bit to make it moist.
  • Let it cool.