Recipe Box Surtapam This is a pancake with grated coconut and juggery (palm sugar).   Ingredients 1. 1 tin flour 2. 2 cups thick coconut milk 3. Pinch of salt 4. 1 egg 5. 200 g grated juggery 6. ½ cup water 7. 1 cup grated fresh coconut* 8. 3 - 4 bruised cardomoms     Mix flour, milk, salt and egg into a batter. Put juggery into a pan and add water. Bring to boil over medium heat, stirring continuously, until juggery melts. Take care as juggery burns easily. When thick, add grated coconut and cardamom into the melted juggery. Heat and brush a griddle with butter. Pour a ladle of batter and bake a pancake. Remove from griddle, add a teaspoon of coconut-juggery mixture and roll the pancake. Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.   *Chef’s tip: If fresh grated coconut cannot be found, lightly roast desiccated coconut. Serves 6