Kuih Dadar

Kuih dadar which is also known as Kuih Ketayap is a pandan crepe with coconut filling.   The crepe itself is absolutely yummy on its own.  With the sweet coconut filling inside, that makes it doubly yummy.

Here is my version of it.

Ingredients:

To make Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water

For the Crepe Batter
120g all purpose flour, sifted
1 egg
300ml light milk (or coconut milk)
1/4 teaspoon salt
3 tablespoon pandan juice

For the Filling
100g Gula Melaka (Malaysian palm sugar), chopped into pieces
1 tablespoon sugar
1 pandan leaf, knotted
100 ml water
5 oz grated coconut
1 tsp corn starch

Method:

Combine the pandan leaf and water in a blender and blend for a minute. Squeeze to extract the juice or strain through a fine sieve. Set aside.

Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Gradually add in  the salted milk (or coconut milk) and 3 tablespoons pandan juice.  When all milk is added, whisk to remove all lumps.  Set aside.

Cut the palm sugar into smaller pieces and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Add in the coconut and corn starch and continue to cook for a few minutes. Set aside.

Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the preheated pan  and swirl the pan to coat it to form a thin crepe. 

Cook both sides on low heat till cooked. When the crepe is cooked, transfer it onto a chopping board or plate.

Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.

Serve immediately.  Enjoy !

P.S.  You can opt not to put pandan colouring, leaving it original pancake colour. Most foodies are used to green colour as it is more authentic.