Directions

To Prepare

1. Place water, sugar and knotted pandan leaves in a medium frying pan. Under medium heat, dissolve sugar and wait until syrup starts to bubbling. Remove pandan leaves.
2. Beat egg yolks together with 3 tsp of egg whites and strain through a sieve into a piping bag fitted with tip with a small opening.
3. Pipe egg yolk into bubbling sugar syrup around the frying pan for a few rounds.
4. Let it cook for 30 secs and using a pair of chopsticks, gather the egg threads together and lift out of syrup and set aside in a bowl.
5. Let excess syrup to drain off. Continue with the same process until all egg yolk mixture has been cooked.

To Make Crepe

1. In a small bowl, mix red lime stone paste with 150ml water. Set it aside for 10 mins.
2. Scoop out 130ml of the clear water above and discard the sediments.
3. In a large mixing bowl, mix rice flour, mung bean flour, egg, palm sugar and cocoa powder together with lime stone water. Whisk until batter is well incorporated. Set aside.
4. In a mixing bowl beat egg whites and sugar together on high until the whites form a stiff peak and is glossy.
5. Heat up frying pan. Scoop a tablespoon of the batter and spread onto frying pan and using the flat bottom of the spoon in a circular motion to make crepe of about 10cm in diameter. Repeat to make 2 or 3 more crepes depending on pan size.
6. Spread a spoonful of the meringue onto crepe and a small amount of egg threads above.
7. Fold into half and lift up to cool on cooling rack.
8. Continue the process until all batter is used up.