Omelet skin material:
125 gr triangle flour
15 grams of sugar
A little salt
1 egg
90 ml coconut milk (i: 50 ml thick coconut milk + 40 ml pandan sediment water)
230 ml of water
Coconut Unti Material:
100 grams of grated coconut
50 grams of brown sugar, shaved
150 ml coconut milk
20 grams of granulated sugar
1/4 teaspoon salt
1 sheet of pandanus leaf, knot
How to make an omelette skin:
Mix all ingredients, stir until sugar has dissolved, then strain.
Prepare a frying pan, and heat it, rub it with vegetable oil.
After heat, pour 1 spoonful of vegetable pancake skin mixture, turn the pan until evenly distributed. Reduce the fire. Cook until it changes and isn't sticky anymore. Don't take too long to keep the diploma color good. (A few tips on making a perforated omelet skin typical of a rolled omelette, (because it was previously made but not perforated 😁🤭), need a big fire when entering the skin mixture, then when it is evenly rounded then reduce the heat to medium, cook until fully cooked)
Cook until the dough runs out, set aside and chill.
How to make coconut unti:
Cook water, coconut milk and brown sugar until it dissolves while stirring, stirring until it boils, then add grated coconut and a little salt, then add pandan leaf leaves
Cook until the water has shrunk, but not too dry. Set aside and chill. Ready to use.
Resolution:
Take one sheet of skin omelette, fill with coconut strand, then fold it like folding envelopes. Do it until it runs out. •
