Martabak Lenggang

Filling:

1. In a bowl, add in all ingredients and cook the filling until thicken for 5-10 minutes. Set aside.

Skin:

1. Sift the flour and salt into a large bowl. Whisk to combine.
2. Add water and whisk until combined. Add in egg and vanilla flavour and whisk until well combined.
3. Divide the batter into 2 portions and add apple green colour and fortuna red colour separately into each portion. Whisk until batter is smooth.
4. Preheat a non – stick saucepan over medium low heat.
5. Ladle about 1 scoop of the batter onto the pan and slightly swirl to get evenly sized pancake.
6. Cook until the top is no longer wet.
7. Remove from the pan and immediately scoop about one teaspoon of filling on top of the pancake.
8. Fold the pancake over and pinch the edges to seal. Use a fork to crimp the edge or you may use curry puff mold.
9. Repeat the steps for the rest of the batter and filling.