The following Nanyang-style Xianglan Coconut Roll is a Nyonya pastry with many names: KuihDadar, kuihgulung and kuihketayap. In the eyes of lazy people, it is the most Nanyang style banji, because its English translation is coconutpancakerolls, which is literally coconut banji roll. We call it fragrant orchid shredded coconut roll here.
I remember when I was a child, my mother would often make us fragrant orchid shredded coconut rolls for breakfast. Thin skin and filling will definitely make you eat one after another... Hahaha! The method is very simple. You can decide whether you like the thickness or thin crust you make yourself.
Fragrant orchid and coconut shredded roll
By FannieMoen
Recipe Recommendations
- salty and sweet
- other
- half an hour
- ordinary
Steps for Fragrant orchid and coconut shredded roll
1
Stir the dried shredded coconut until golden brown, then add some sugar or coconut sugar and stir-fry. (This step can be omitted if you don't stir-fry.) You can also mix directly. However, the fried shredded coconut tastes better after eating.
2
Place flour, eggs and salt in a deep bowl.
3
Cut the fragrant orchid leaves into sections, add water and stir with a blender.
4
Filter the vanilla juice, add in the flour, eggs and salt, and stir to form a batter.
5
Filter the stirred vanilla batter. Standby.
6
Heat a non-stick pan over low heat, spread a little oil, add appropriate amount of batter, turn the pan to form round thin slices, fry both sides until done, and remove.
7
Place 1 tablespoon of shredded coconut filling on a dough sheet.
8
Finally roll it up completely.
9
Fragrant orchid and coconut shredded roll with Nanyang flavor.