Daral

Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first.

Egg. Vegetarian, but not vegan — contains egg.

Ingredients

crepes

filling

Method

  1. COOK THE FILLING DRY BEFORE ROLLING. Sweet coconut that is still wet soaks through a rice-flour crepe within minutes and the roll falls open on the plate. It must be cooked until a spoonful squeezed in the hand holds together and releases nothing.
  2. Filling first: coconut, muscovado, coconut milk and salt in a pan over a medium heat, stirred, 15 to 18 minutes, until it is dark, sticky and dry. Cool it completely.
  3. Crepe colour from real pandan: blitz the leaves with the 100 ml of water and squeeze the pulp out through muslin. That green juice is the colouring.
  4. Whisk both flours with the coconut milk, the pandan juice, the egg and the salt to a thin smooth batter, then STRAIN it and rest it 30 minutes. Glutinous rice flour lumps readily and a lump shows as a hard spot in a thin crepe.
  5. The batter should be noticeably thinner than a wheat crepe batter -- rice flour thickens as it stands, so check again after the rest and loosen it with coconut milk if needed.
  6. Wipe a 20 cm non-stick pan with oil and heat it to medium. A small ladleful in, swirled immediately to the edges.
  7. 90 seconds, until the surface is set and matt and the edge lifts. DO NOT TURN IT -- these are cooked on one side only, and turned they go rubbery.
  8. Stack them with paper between as you go.
  9. Two tablespoons of cold filling along the lower third of the pale side, fold the sides in, and roll up firmly.
  10. Serve the same day. Rice-flour crepes go hard in the fridge overnight.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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