250g grated coconut
100g of Bali Nutra Coconut syrup
1-3 inch cinnamon stick
250ml coconut milk
100ml of water
1 teaspoon of juice of leaves OR a few drops of Pandan Pandan paste if you have (this one for color)
1. Mix coconut, coconut syrup and cinnamon. Fry the mixture in a dry skillet over medium then add water. Stirring constantly for about 5 minutes until mixture is dry. Set aside, remove cinnamon stick.
2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water.
3. To make the pancake mix flour, eggs, pandan paste, coconut milk with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (Frying Pan) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.
4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.