INGREDIENTS

PANCAKES
1 large egg
1-1/2 cups water
1/4 cup milk
1 cup flour
1/4 teaspoon salt
3 or 4 drops green food color
FILLING
1 tablespoon butter
2 cups sweetened shredded coconut
1/4 cup water
2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
1 tablespoon butter
SAUCE
1 cup unsweetened coconut milk
1/2 cup sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
1/4 cup chopped walnuts (optional)

COOKING METHOD

GETTING READY

In a bowl, blend egg, water, and milk with a wire whisk. Add flour and salt; mix until smooth. Add color to tint batter pale green. Pour batter through a strainer into a bowl.

To make filling Melt butter in a wide frying pan over medium heat. Add coconut and cook, stirring, until golden brown, 4 to 5 minutes. Add water, brown sugar, vanilla, and nuts. Continue to cook until water has evaporated and mixture is golden brown, 2 to 3 minutes.

COOKING

Heat a nonstick 8-inch frying pan over medium heat. Brush with about 1/4 teaspoon butter. Add 1/4 cup batter to pan; tilt pan in all directions so batter covers entire surface. Cook until pancake is set and bottom is lightly brown, about 2 minutes; turn over and cook until lightly browned, about 1 minute longer. Remove from pan; repeat to make remaining pancakes.

To prepare sauce In a small pan, combine coconut milk, water, and sugar. Cook, stirring, over medium--ow heat until sugar dissolves. Add cornstarch solution and cook, stirring, until sauce bubbles and thickens slightly. Remove sauce from heat.

To assemble, place about 1/4 cup filling in center of each pancake. Roll to enclose filling; place on a serving plate. Drizzle sauce over pancakes; garnish with chopped nuts, if used.

SOURCE: Martin Yan's Asia © 1997 / Martin Yan