Crispy and delicious---coconut pancake

Overview

It is full of coconut flavor, exquisite and compact in appearance, and has a fragrant and crispy texture that will keep you mouth-watering.

Melt unsalted butter over water and set aside.
Mix shredded coconut and fine sugar.
Add the beaten egg liquid and butter liquid and stir evenly.
Sift in the flour and cornstarch and mix well.
Spread the shredded coconut batter into a baking tray with tin foil, cover with plastic wrap and roll into thin sheets.
Tear off the plastic wrap and sprinkle with white sesame seeds. Move to a preheated oven at 180 degrees and bake on the middle rack for 20-25 minutes until the surface turns light yellow.
Cut into small pieces before serving, cool, seal and store for consumption.