KERAK TELUR BETAWI

ingredients:

     ½ coconut and a half old, peeled, grated
     100 g of coconut pulp
     100 g of flour sago palm
     ¼ tsp salt


     250 g brown sugar, grated

How to make:

     Mix the grated coconut, coconut pulp, corn starch, and salt. Stir until blended.
     Heat a small frying pan, diameter 12 cm above the fire.
     Put 1-2 tablespoons in it while averaging until thin. Cook until dry and overcooked.
     Sprinkle the surface with brown sugar. Fold the two. Lift. Serve. Good luck.