Serve 2-3 | Preparation Time: 40 mins

Ingredients:

Crepe Batter Ingredients:

• 220ml UFC Velvet Coconut Milk Drink
• 30g Pandan leaves
• 100ml Water
  
• 1/4 tsp Sea salt
• 1 tbsp Vegetable oil
• 2 Eggs
• 100g All-purpose flour

Filling Ingredients:

• 45ml UFC Velvet Coconut Milk Drink
• 250g Grated coconut
• 60g Palm sugar
• 50g Brown sugar
• 1/4 tsp Sea salt
• Grated coconut and Pandan leaves for decoration

Cooking steps:

1. Blend the pandan leaves with water until smooth, then strain the pandan juice through a sieve.
2. Mix UFC Velvet Coconut Milk Drink, salt, vegetable oil, eggs, and all-purpose flour together. Let the batter rest for 30 minutes.
3. Stir-fry the grated coconut with UFC Velvet Coconut Milk Drink, palm sugar, brown sugar, and salt until well combined and cooked through.
4. Strain the batter through a sieve, then pour it into a pan. Cook the crepe batter over medium heat until done.
5. Place the filling on the crepe, fold in the left and right sides, then roll it into a log shape.
6. Arrange on a plate, sprinkle with grated coconut, and garnish with pandan leaves before serving.