Indonesian pancakes

Ingredients for 6 servings:

• 150 g flour
• 4 eggs
• 12 tbsp coconut milk, unsweetened
• 1 pinch of food coloring, green
• Salt
• 100 g desiccated coconut
• 75 g sugar
• 250 ml coconut milk, unsweetened

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the filling, bring the desiccated coconut to a boil with the sugar and 250 ml of coconut milk. Simmer over low heat until the liquid has been absorbed by the desiccated coconut. Set aside and let cool. For the batter, whisk together the flour, eggs, a pinch of salt and the coconut milk. Tint the batter with the green food coloring. Cook 6 pancakes with a diameter of 16 cm in a non-stick pan. Place 1-2 tablespoons of the coconut filling in the center of the pancakes. First fold the two opposite sides over to the center, then fold them into small parcels. Arrange the parcel smooth side up on a plate and cut a diagonal cut into it with a sharp knife. Serve with fresh papaya balls. Can be served cold or lukewarm.