‘Green, spring roll-like snack filled with sweet, grated coconut’ pretty much sums up kuih gulung. Most kuih sellers in Malaysia will have them, but it’s something you can make at home with minimal ingredients, effort and time.
Normally, freshly grated coconut is used for this kuih. However, if that is not a readily available ingredient at your local shop, dried desiccated coconut will work just as well if cooked as mentioned below.
1 cup flour
A pinch of salt
½ teaspoon green food colouring
¼ teaspoon pandan (screwpine leaves) flavouring
1 tablespoon oil
150g desiccated or grated coconut
2 heaped tablespoons of brown sugar, the darker the better
1 teaspoon water
Warm the sugar and water in a small pan over low heat. When it has dissolved, add the coconut and let it absorb most of the moister. When the mixture is nearly dry, remove from heat and leave aside to cool.
Whisk the flour and water to form a smooth batter without lumps. Add the salt, oil, food colour and flavour. The oil helps emulsify the ingredients together and allows the batter to cook into beautiful pancakes.
Spoon a ladle of batter onto a medium hot non-stick pan (add a drop of oil if using a regular pan), swirl it around to cover the base. Cook for a minute before flipping over and cook for another minute.
Place the pancake on a plate; add a spoonful of the coconut mixture in a line near the edge of the pancake. Fold in both sides and roll the rest up tightly. The kuih gulung is ready to be served. It can be enjoyed hot or cold.
|Best enjoyed with your favourite hot drink!|