Indonesian Pandan Coconut Pancakes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the all-purpose flour, rice flour, and salt. Make a well in the center and add the egg, coconut milk, water, and pandan extract. Whisk until you have a smooth, thin batter with no lumps. Let it rest for 10 minutes.
2. Make the coconut filling
   While the batter rests, combine the grated coconut, palm sugar, vanilla extract, and a pinch of salt in a saucepan over medium heat. Cook for about 8-10 minutes, stirring frequently until the sugar dissolves and the mixture becomes sticky but not wet. Remove from heat and let it cool slightly.
3. Cook the pancakes
   Heat a small non-stick pan (about 6-8 inches) over medium heat. Lightly brush with vegetable oil. Pour about 3 tablespoons of batter into the pan, then quickly swirl to coat the bottom in a thin layer. Cook for 1-2 minutes until the edges begin to lift and the surface is no longer shiny.
4. Fill and roll
   When the pancake is cooked but still pliable, transfer to a plate with the cooked side down. Place 1-2 tablespoons of coconut filling across the lower third of the pancake. Fold in the sides and roll up the pancake to enclose the filling completely, like a burrito. Repeat with the remaining batter and filling.
5. Serve the pancakes
   Arrange the rolled pancakes on a serving plate, seam-side down. These can be served warm or at room temperature. For an authentic presentation, cut each roll diagonally in half to show the vibrant green exterior and sweet coconut filling.