| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Grains | 30 | Servings | ||
INGREDIENTS
| 2 | Frozen pandan leaves | |
| 1 | c | Water |
| 1 | c | Rice flour |
| 2 | c | All-purpose flour |
| 2 | t | Coarse salt |
| 5 | Egg whites | |
| 1 1/2 | c | Canned unsweetened coconut |
| milk | ||
| 1 | Red or green leaf lettuce | |
| head | ||
| Vegetable Filling, see | ||
| recipe | ||
| Peanut Sauce, see recipe |
INSTRUCTIONS
Defrost and cut pandan leaves into 1-inch pieces. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid. Whisk the dry ingredients together in a bowl, and make a well in the center. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain through a very fine strainer. Refrigerate for at least 1 hour. The consistency should be that of heavy cream. If necessary, add water to loosen. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When the lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place pandan crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes. Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 171.1mg
Potassium: 37.5mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: <1g
Protein: 1.9g