Coconut Rolls (crispy coconut rolls, ube/Pandan/vanilla flavored)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content.

In a large bowl, add 1 and 3/4 cups of tapioca starch and 1 tablespoon of rice flour, and mix together.

In a separate medium bowl, whisk 2 eggs and then add 1 cup of granulated sugar, whisking until combined.

Add the egg and sugar mixture into the tapioca and rice flour mixture and mix well.

Add 1 can (400 ml) of coconut milk to the mixture and stir until there are no clumps.

Optionally, add 2 to 3 teaspoons of black sesame seeds and mix in.

If dividing the batter for flavors, separate into portions and add flavorings: 1 teaspoon vanilla extract, or 1 to 1.5 teaspoons of ube and pandan flavoring as desired.

Prepare the crumb cake maker and turn it on to heat up.

Once hot, add 1 tablespoon of batter into each circle of the crumb cake maker and close it.

Cook for about 1 minute and 30 seconds until golden brown, then remove with a spatula.

Immediately roll the cooked piece using a rolling pin before it hardens.

Press down to ensure the rolls are intact and repeat the cooking process with the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens