Kuih Dadar

Based on 5 ratings

10

min

Preparation

20

min

Cook

Easy

Difficulty

4

Steps

10

Ingredients

This intricate Nyonya kueh is popular delight that can be found in Singapore and Malaysia. Who can resist gula melaka, grated coconut wrapped in a fragrant pandan crepe?

Let's start cooking!

Gula melaka with pandan leaf and grated coconut

Step 1 - Make coconut filling

  • In a small pot, add 100 ml water and gula melaka. Cook until dissolved before adding 1 knotted pandan leaf and grated coconut. Cook for 3 to 4 minutes until combined and set aside.
Pandan crepe batter with pandan juice, milk, egg, salt, and flour

Step 2 - Make pandan crepe batter

  • In a blender, blend 4 pandan leaves with 200 ml water. Using a strainer, strainthe pandan juice into a bowl.
  • In the same bowl, add in all purpose flour, coconut milk, egg, 1 tsp vegetable oil and ½ tsp salt. Mix until smooth and well combined.
Thin pandan crepe on nonstick pan

Step 3 - Make pandan crepe

  • In a crepe pan or non-stick pan, add in ½ tsp oil and remove the excess oil with a paper towel.
  • On low heat, pour in sufficient crepe batter evenly on the pan to make a thin layer. Crepe is cooked when the sides starts to crisp and curl in.
  • Carefully remove the cooked crepe with a spatula. Repeat until all batter is used.
To prevent crepes from browning and maintaining the bright green color, fry on low heat
Coconut filling in crepe

Step 4 - Stuff crepe with filling and roll

  • Once cooked, place the crepe on a working surface to cool before adding 1 Tbsp of the coconut filling on the edge closest to you and roll into the shape of a spring roll.
To roll the crepe, fold in the sides of the crepe and take the edge closest to you and roll it over the filling

Let's plate and serve!

Rolled crepe with coconut filling on board

Roll up wrap, and serve!

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