Peranakan-style Coconut Rice Crepes

Ingredients

In this adaptation, we infuse the Neer dosa with the unique flavors of Peranakan cuisine. We replace the traditional water used in Neer dosa with fragrant coconut milk, which adds a rich and creamy taste to the crepes. Additionally, we incorporate pandan leaves to infuse the crepes with a subtle sweetness and a delightful aroma. We alse have the original recipe for Neer dosa, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, coconut milk, water, and salt. Whisk until the batter is smooth and well combined.
2. 2.
   Add the pandan leaves to the batter and let it sit for at least 30 minutes to allow the flavors to infuse.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
4. 4.
   Pour a ladleful of the batter onto the pan and quickly swirl it around to spread the batter into a thin crepe.
5. 5.
   Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom turns golden brown.
6. 6.
   Gently flip the crepe and cook for another 1-2 minutes until both sides are lightly golden.
7. 7.
   Remove the crepe from the pan and repeat the process with the remaining batter.
8. 8.
   Serve the Peranakan-style Coconut Rice Crepes warm with your choice of savory or sweet accompaniments.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Coconut milk — Use fresh or canned coconut milk for the best flavor. Shake the can well before using to ensure the cream is evenly distributed.
• Pandan leaves — Bruise the pandan leaves slightly before tying them in a knot to release their aroma.

Tips & Tricks

• For a sweeter version, add a tablespoon of palm sugar or brown sugar to the batter.
• To achieve a thinner crepe, adjust the consistency of the batter by adding more water or coconut milk.
• Serve the crepes with a side of spicy sambal or curry for a delicious contrast of flavors.
• Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan before serving.
• Experiment with different fillings such as grated coconut, palm sugar, or fresh fruits for a delightful dessert variation.

Serving advice

Serve the Peranakan-style Coconut Rice Crepes as a side dish alongside your favorite Peranakan curries, sambals, or rendang. They can also be enjoyed as a light breakfast or snack.

Presentation advice

Stack the crepes neatly on a plate and garnish with a sprig of fresh pandan leaves for an elegant touch. Serve them with vibrant Peranakan dishes to create a visually appealing and appetizing spread.