- 🤗 Hello and happy Wednesday from Thailand!Today, I made a sweet Thai dessert with the rich, creamy flavor of fresh coconut milk and tender young coconut flesh: Sweet Pandan Coconut Rolls with Young Corn and Tender Coconut Filling. I'll divide the process into three steps: making the batter, preparing the filling, and the wrapping stage. For the filling, I added cooked sweet corn kernels for extra texture and natural sweetness. If you're interested, you can follow along and make it yourself!
🍞 Dough Ingredients
- 125 grams of tapioca starch
- 25 grams of rice flour
- 70 grams of coconut sugar
- 2 tbsp of white sugar
- 150 ml of coconut milk
- 1/4 tsp salt
- 1 egg
- 1 tbsp pandan leaf powder
🌽 Filling Ingredients
- 125 ml of coconut milk
- 125 ml of coconut water
- 40 grams of white sugar
- 20 grams of rice flour
- 50 grams of cooked sweet corn kernels
- 50 gramas of young coconut meat
🫕 Procedure
- I'll start by preparing the dough ingredients. In a mixing bowl, add the rice flour, tapioca starch, salt, white sugar, coconut sugar and the egg. Mix everything together well.
- Gradually add the coconut milk. Use your hands to knead and mix until the dough is well combined and smooth.
- I'll add all the coconut milk, followed by the pandan leaf powder. Mix until fully combined. Then, strain the batter through a sieve and let it rest for 30 minutes.
- Meanwhile, I'll prepare the filling. In a pan, add the coconut milk, coconut water, sugar, and rice flour. Stir until the flour is completely dissolved with no lumps.
- Place the pan over medium-low heat. Stir continuously until the mixture thickens and you can see lines from the spatula (like a custard texture), then turn off the heat.
- Add the young coconut flesh and cooked sweet corn kernels. Mix well.
- Then set aside to cool.
- Next comes the step for making the rolls.
Heat a non-stick pan over low heat.Stir the rested batter, then pour a ladleful onto the pan. Quickly spread it into a thin crepe. Wait until the batter sets and cooks through.
- Place a spoonful of the filling in the center of the crepe. Then, fold the four sides of the crepe over the filling to create a square packet (or you can roll it if you prefer). Transfer it to a wire rack and serve warm.
- After trying it, I was truly impressed by the flavor and texture! The wrapper had a pleasantly soft and chewy texture, not dry at all.
- The coconut filling was sweet, rich, fragrant, and silky, blending beautifully with the moist, tender, and slippery young coconut flesh. The sweet, crisp corn kernels added a wonderful variety of texture. Overall, the flavor was lightly sweet, fragrant, and deliciously well-balanced.
- It’s a dessert that’s not too difficult to make. You could easily switch out the filling for other types, like taro or cooked grains. You could also substitute the pandan powder in the wrapper with another powder you prefer. Thanks for stopping by!🥰
