Tapak kuda (sweet rice pancake with coconut filling)

Instructions

1. Make the filling: heat the palm sugar with the water and a knotted pandan leaf until dissolved, then add the coconut and a pinch of salt.
2. Stir over low heat for 5 minutes until the filling is moist but not runny; let it cool.
3. Mix the rice flour, tapioca flour and salt, then whisk in the lukewarm water until you have a smooth, lump-free batter.
4. Heat a lightly oiled non-stick pan over medium heat and pour in a small ladleful of batter to form a thin pancake.
5. As soon as the edges lift, place a spoonful of filling in the centre, fold the pancake into a half-moon and gently press the edges together.
6. Cook for 1 minute on each side, then serve lukewarm or at room temperature.