150g flour, 8 ounces of water and coconut milk, 35g sugar, 1/4 teaspoon salt, 2 eggs, 30g butter solution and 40g coconut sugar (yellow sugar can be used instead).

working methods

1. Put the leaves of Isatis indigotica into a blender to make juice. Sift off the residue and set it aside.

2, making shredded coconut stuffing: put water and coconut sugar into the pot and cook until dissolved, add shredded coconut and mix well, let cool.

3. Stir the eggs and sugar evenly in the basin, and sift in the flour and salt. Beat with electric egg beater until thick, add coconut milk, isatis indigotica juice and butter solution and stir well. .

4. Fry the batter into a thin half in the pan.

5, put a spoonful of stuffing on the pot cake, roll it into spring rolls, and you can enjoy it.