Ingredients
Omelet:
100 gr flour versatile
25 gr tapioca flour
1/4 teaspoon salt
A pinch of vanilla powder
300 ml of water
To taste pandan pasta (I use pandanus sludge)
Sufficient cooking oil for teflon
Unti coconut:
250 grams of grated coconut (choose half-old)
75 grams of brown sugar
50 grams of sugar
3 lbr leaves pandanus
1/2 teaspoon salt
1/4 teaspoon vanilla powder
250 ml of water
1/2 tbsp blueband
Step
Coconut Unti: Cook water, brown sugar, sugar, and pandan leaves until the sugar dissolves. Add the grated coconut, salt, and vanilla, cook over medium heat until the water is dry. Turn off the fire, blueband input, stir well, set aside.
Omelet: mix one flour, kanji, salt, and vanilla. Pour water mixture and pandan paste into flour mixture, mix well, strain.
Heat non-stick pan with medium heat. After hot enough oles pan dg oil (I use tissue). Pour a spoon of vegetable dough into pan, while rotated until smooth. Cook until well done.
Give it content, then roll it like an envelope. Do it until the dough runs out.
Dadar rolls ready to serve
