Kuih Dadar (Kuih Ketayap)

Method5 steps

1. 1

   Step 1: Blend all five chopped juice pandan leaves with the full 3–4 tbsp extraction water for about one minute. Wrap in cheesecloth or muslin and squeeze firmly, or strain through a fine sieve and press, to extract the juice. Discard the fibrous leaves. Measure 3 tbsp of the extracted juice for step 2 and retain any excess separately; the complete recovered yield is not specified.

   Uses 5 pandan leaves for juice, chopped · 3–4 tbsp water for pandan juice extraction

2. 2

   Step 2: Sift all 120 g crepe flour into a bowl and make a well. Add the egg and gradually stir in all 300 ml coconut milk, ¼ tsp salt and the measured 3 tbsp extracted pandan juice from step 1 until smooth. Keep this complete crepe batter aside while preparing the separate coconut filling.

   Uses 120 g all-purpose flour, sifted · 1 egg · 300 ml full-fat coconut milk · ¼ tsp salt · 3 tbsp juice drawn from the extracted output in step 1

3. 3

   Step 3: Break up all 90 g Gula Melaka and combine it with the separate 1 tbsp filling sugar, knotted pandan leaf and 50 ml filling water in a pot. Cook over medium heat until the sugars dissolve. Strain the syrup, discarding the pandan leaf and any impurities, and return the syrup to the pot. Stir in all 120 g fresh grated coconut and 1 tsp cornstarch. Cook for a few minutes until moist and lightly sticky, without watery pooling. Transfer this complete filling to a bowl and let it cool enough for rolling.

   Uses 90 g Gula Melaka (Malaysian palm sugar) · 1 tbsp sugar for the coconut filling · 1 separate pandan leaf, knotted, for the syrup · 50 ml separate water for the filling syrup · 120 g fresh unsweetened grated coconut · 1 tsp cornstarch

4. 4

   Step 4: Heat a shallow frying pan over low to medium-low heat and grease lightly with some of the pan oil. Pour 2 tbsp of the prepared batter from step 2 into the center and swirl to make a thin crepe about 13 cm across. Cook until set through, with light brown marks and no wet raw batter. Repeat with the remaining batter, lightly greasing as needed, and stack the cooked crepes for filling. This source guide yields about fifteen rolls; actual count depends on the crepe size.

   Uses Oil for lightly greasing the crepe pan, amount unspecified · 2 tbsp prepared batter PER CREPE, drawn from step 2; repeat with remaining batter

5. 5

   Step 5: Place 2 HEAPING tsp of the cooled coconut filling from step 3 onto each cooked crepe from step 4. Fold and roll firmly like a spring roll and serve immediately. Repeat for the remaining crepes. If filling or unfilled crepes remain, refrigerate them promptly in separate covered containers and roll together when ready to serve.

   Uses All the actual cooked crepes from step 4 · 2 heaping tsp actual coconut filling PER ROLL from step 3; used share and any remainder are unspecified