Pandan crepe with coconut filling (Kuih dadar)
Published on: Wednesday, December 07, 2022
By: Jessie in the Kitchen
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Kuih Dadar is usually green in colour, which comes from using natural pandan leaf extract, which besides giving colour gives a scent reminiscent of vanilla.
Today I am going to share a recipe to transform a classic crepe into a popular Nyonya dessert – Pandan crepe rolls with coconut filling.
Kuih Dadar or Kuih Ketayap are the local names for the pandan crepe roll. This dessert is a product of the intermarried Malays and early Chinese immigrants who settled in Penang, Malacca, Singapore, and Indonesia. It consists of delicious, grated coconut wrapped in a fragrant pandan crepe that has been flavoured with gula Melaka (palm sugar).
The difference between a French crepe and Nyonya crepe whereas a French crepe is using butter and milk, while a Nyonya crepe is using cooking oil and coconut milk.
Kuih Dadar is usually green in colour, which comes from using natural pandan leaf extract, which besides giving colour gives a scent reminiscent of vanilla.
To make the crepe, it is ideal to use a flat, non-stick pan. The mixture can be spread out easily in a flat pan. This crepe retains its softness even after being preserved for a long period and is aromatic with pandan and coconut milk. I always make it a day in advance, reheat it in the microwave, and then serve it for breakfast the following morning.
I’ve found this dessert to be simple, straightforward, and delectable. With just one blender is needed to prepare everything from the pandan juice to the crepe batter. That was so simple!
Ingredients
(For the filling)
200g white grated coconut
60g palm sugar OR brown sugar
40g caster sugar
50ml water
1 pandan leaf, knotted
¼ tsp salt
Methods
1. Place the grated coconut, water, sugars, salt and pandan leaves in the pan.
2. Cook over low heat, stirring until well combines and slightly dry. Cool down. Set aside for later use.
Ingredients
(For the crepe)
180g plain flour
¼ tsp salt
1 5bsp caster sugar
10 pandan leaves, blended
with 240ml water
120ml coconut milk
1 egg
1 tbsp corn oil
Method
- Put 10 pcs of pandan leaves (cut into small pieces) into a blender and pour in 240ml water. Blend pandan leaves into a fine pulp. Squeeze the pandan pulp dry and sieve out the pandan juice into a glass.
- Mix all the ingredients above together with the pandan juice in a blender and blend until smooth.
- Rest the pancake better for about 15-20 minutes.
- Preheat a non-stick pan over low heat that has been lightly brushed with a little oil.
- Pour a ladle of pandan batter into the non-stick pan from the middle and swirl the batter around to distribute it evenly in a circular motion.
- Once the edge turns a golden brown colour, remove it from the pan, and set aside to cool before filling in the coconut filling.
- Place a heaped tsp of the sweetened grated coconut onto the crepe folds the crepe over the filling and fold in the sides and roll it up tightly and serve.
Tips
- To avoid the crepe does not tear easily, you can also mix a little sweet potato flour.
- Fill and roll the crepe straight away to avoid them sticking or tearing after they cool down.
- If the crepe tears when rolling, the crepe might be too thick. Add a little more water at a time to the batter until the batter can be spread easily around the pan.
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