Månha Titiyas (Coconut Crêpe) is a traditional Guam recipe for a classic thin breakfast pancake made with coconut milk, unripe coconut, flour, sugar and tapioca. The full recipe is presented here and I hope you enjoy this classic Guam version of: Coconut Crêpe (Månha Titiyas).
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The fresh coconut meat and coconut water in this recipe make a big difference and give the crepe a fuller taste. Fresh coconut milk and homemade vanilla extract go a long way too and they’re both pretty easy to make. If you want to go the extra mile, you can also collect ocean water and boil it down into sea salt. By the end of this recipe, I hope you not only have a new månnge’ (delicious) favourite treat, but also connect with the land in one or more meaningful ways in the process. Enjoy!
Combine the chopped young coconut, young coconut juice, coconut milk, vanilla extract and cane sugar together in a mixing bowl. Add the plain flour, tapioca flour, and pinch of salt with the wet ingredients, mixing thoroughly until the consistency is slightly thicker than pancake batter.
Heat the butter in a frying pan over medium heat. Grab two parchment papers and pour 4 tbsp of the batter between the papers.
Once the oil is hot, carefully slide the parchment paper onto the pan and cook until they turn are more solid and turn golden brown and slightly crispy.
Remove the cooked tatiyas from the pan and sit on paper towels to remove any excess oil.
Let them cool completely and they’re ready to eat.
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