Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.
Makes 6 pancakes
Preparation time: 45 minutes
5 tablespoons palm sugar (or demerara)
100 g [3,5 oz] freshly grated coconut or coconut flakes
2 dl [0,4 pt] of unsweetened coconut milk
6 drops of green food color
150 g [5,3 oz] plain flour
3 tablespoons oil
 First make the filling. Put the palm sugar and 1 dl / 0,2 pt water in a saucepan. Boil and stir until the sugar has dissolved. Add 80 g / 2,8 oz of the cocnut and simmer on low heat, stirring constantly until the coconut has absorbed all the liquid. Remove the saucepan from the heat and refrigerate the filling.
 Stir coconut milk and food color in a bowl until it is well blended. Beat the eggs fluffy in another bowl. Mix eggs and coconut milk and sieve in the flour, a little at a time. Add a pinch of salt.
 Put 1 tablespoon of oil in a frying pan. Heat the frying pan and add a ladle of the pancake batter. Make the pancakes as thin as possible. Bake the pancake till it starts to brown. Turn it and cook the other side quickly. Take up the pancake and put another teaspoon of oil in frying pan before frying the next. Keep the pancakes warm until all are cooked.
 Place 1 tablespoon of coconut filling on one side of a pancake. Fold in the sides and roll up the pancake from the filling side. Put them on a serving plate and sprinkle with the rest of the coconut.