Kuih Dadar (Kuih Ketayap)

Name: Kuih Dadar (Kuih Ketayap)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 15 rolls
Ingredients: 5 Pandan leaves; 3-4 tablespoons water; 120 g (3¾ oz) all purpose flour; 1 egg; 300 ml coconut milk; 1/4 teaspoon salt; 3 tablespoon Pandan Juice; oil; 90 g (3 oz) Gula Melaka; 1 tablespoon sugar; 1 pandan leaf; 50 ml water; 1.5 cups grated coconut; 1 teaspoon cornstarch

User Reviews

4.7

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
15 rolls
Calories
150 kcal
Course
Dessert
Cuisine
Malaysian

Kuih Dadar (Kuih Ketayap)

Kelsey Carr

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Kuih Dadar, also known as Kuih Ketayap, is one of my favorite Nyonya kuih! Imagine pandan-flavored crepes paired with a sweet coconut filling made with Gula Melaka (Malaysian palm sugar). It’s a delightful treat that’s absolutely delicious and surprisingly easy to make at home—perfect for tea time or as a light snack throughout the day.

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Ingredients

Servings

Pandan Juice

5 Pandan leaves chopped
3-4 tablespoons water

Crepe Batter

120 g (3¾ oz) all purpose flour
1 egg
300 ml coconut milk
1/4 teaspoon salt
3 tablespoon Pandan Juice
oil for greasing

Coconut Filling

90 g (3 oz) Gula Melaka Malaysian palm sugar
1 tablespoon sugar
1 pandan leaf knotted
50 ml water
1.5 cups grated coconut
1 teaspoon cornstarch

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Instructions

Pandan Juice: Combine the pandan leaves and water in an electric blender and blend for about a minute. Wrap the blended pandan leaves in cheesecloth or muslin cloth and squeeze to extract the juice, or strain through a fine sieve. Set aside.
Crepe Batter: Sift the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the coconut milk, salt and 3 tablespoons of pandan juice. Set aside.
Coconut Filling: Break up the palm sugar and combine it with the sugar, pandan leaf, and water in a pot. Cook over medium heat until the sugar dissolves. Strain the syrup and return it to the pot. Add the grated coconut and cornstarch, then continue to cook for a few minutes. Transfer to a bowl.
Heat a shallow frying pan over low heat and lightly grease it with oil. Pour 2 tablespoons of the batter into the center and swirl the pan to evenly coat, forming a thin crepe about 13 cm (5.1 inches) in diameter. Repeat until all the batter is used up, then stack the crepes for filling.
Place 2 heaping teaspoons of the filling onto each crepe, then roll it up tightly like a spring roll. Repeat until all the crepes and filling are used up. Serve immediately.

Notes

Source: Nyonya Flavours: A Complete Guide to Penang Straits Chinese Cuisine
Choose pandan leaves that are vibrant green, fresh, and free from yellowing or wilting, as these indicate the freshness and fragrance.
When I mix the batter, I slowly incorporate the coconut milk and pandan juice into the flour and egg mixture. This ensures a smooth batter without lumps.
To avoid burning the crepes, I test the pan temperature by pouring a small amount of batter; if it sizzles, it’s too hot. Adjust the heat to medium-low for even cooking. Perfectly cooked crepes should look like my photos, with light brown marks on the surface but not burned.
Make sure the filling is not too wet or watery, as this can make the crepes soggy and harder to roll.

Nutrition Information

Show Details

Serving 15rolls Calories 150kcal (8%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 9g (45%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.001g Cholesterol 11mg (4%) Sodium 61mg (3%) Potassium 101mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 16IU (0%) Vitamin C 0.3mg (0%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 15rolls

Amount Per Serving

Calories 150 kcal

% Daily Value*

Serving	15rolls
Calories	150kcal	8%
Carbohydrates	15g	5%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	9g	45%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.001g	0%
Cholesterol	11mg	4%
Sodium	61mg	3%
Potassium	101mg	2%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	16IU	0%
Vitamin C	0.3mg	0%
Calcium	9mg	1%
Iron	1mg	6%