Pancake Ingredients :

• 200g All-purpose flour
• 1 ½ tbsp Caster sugar
• 2 tsp Baking powder
• 1/4 tsp Salt
• 2 Eggs, lightly beaten
• 250ml Milk
• 1 tbsp  Margarine, melted
• 1/2 tsp  Pandan paste

Filling Ingredients :

• 100ml  Milk
• 1/4 tsp Salt
• 40g  Granulated sugar
• 20g  All-purpose flour
• 10g  Corn flour
• 360g  Wong Coco Nata de Coco Cubes
• 1  Egg yolk
• 1 tsp Margarine

Method :

• Pancake: mix sifted all-purpose flour, caster sugar, salt and baking powder thoroughly.
• Beat eggs; pour into milk and mix well.  Pour a little at a time into the flour batter while stirring evenly.  Add melted margarine.  Stir slowly.
• Vla: boil milk, salt, granulated, sugar, Wong Coco Nata de Coco Cubes, all-purpose flour and corn flour while stirring until thickened.  Turn off the heat.
• Add in egg yolks, stir well; add margarine, stir well.  Turn on the stove.  Cook while stirring until boiled.  Set aside.
• Pour approximately 1 big spoonful of the pancake batter on a preheated non-stick flat pan with 10 cm diameter (no smeared margarine).  Flip over.  Allow to cook on both sides.
• Take a piece of pancake.  Fill with 1 tbsp of vla.  Folded into two.  Tie with pandan leaves. Pin with toothpicks.

Serves approximately 14