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5.0 from 3 votes

Kuih Dadar | Kuih Ketayap (Malaysian pandan coconut crepes)

Crepe Diem! These Kuih-nique tender crepes are cocon-utterly divine. A great introduction to Malaysian dessert kuih-sine with truly Katayap-tivating Flavors!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 516 kcal
Course: Dessert
Cuisine: Indonesian , Malaysian

Ingredients

Crepes
  • 13.5 oz. coconut milk
  • 5 Pandan leaves or ⅓ cup frozen ground pandan leaf
  • ¼ cup water
  • 1 cup all-purpose flour
  • 2 tablespoons glutinous rice flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
Filling
  • 1 ¼ cups freshly grated mature coconut meat
  • ⅓ cup palm sugar gula melaka, or coconut sugar
  • ¼ cup water
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Knot and bruise the pandan leaves. In a saucepan, combine the coconut milk and pandan. Gently heat the mixture over medium heat until it is warm, but not boiling.
  2. Place the contents of the pot into a blender, and puree for 30 seconds on medium speed.
  3. Pour the contents of the blender through a fine mesh strainer or cheese cloth into a bowl to remove the bits of pandan, and press the pulp to get all of the pandan juice and coconut milk out.
  4. When the liquid is cool, whisk in the water, all-purpose flour, glutinous rice flour, sugar, and salt. Allow the batter to sit for 5 minutes before using it so that the flour in the batter becomes fully hydrated and the gluten relaxes a little.
  5. Meanwhile, in a small saucepan, combine the freshly grated mature coconut meat, palm sugar, water, and vanilla extract. Cook the mixture over low heat, stirring constantly, until the palm sugar has melted and the coconut has absorbed the flavors, resulting in a moist and lightly browned caramelized filling. Remove from heat and let it cool.
  6. Heat a non-stick pan or skillet over medium heat. Once hot, pour a ladleful of the pancake batter onto the pan, swirling it around to create a thin and even pancake. This will use about ⅓ of a cup of batter if you using a 9-inch pan. Cook for approximately two-three minutes until the edges start to curl up and the pancake is set. Flip it over and cook for an additional 30 seconds to 1 minute until just set but still soft to the touch. Repeat this process with the remaining batter.
  7. Place a spoonful of the prepared coconut filling along one side of each pancake. Fold the sides over the filling and roll the pancake tightly to form a neat cylinder. Repeat this process for all the pancakes.
  8. Serve the Kuih Dadar rolls on an attractive plate, seam side down.

Notes

  • Use a fine mesh strainer or cheesecloth to achieve a smooth coconut milk mixture by filtering out any remaining bits of pandan leaves.
  • If you can't get fresh coconut meat, use unsweetened, dried, shredded coconut.
  • Allowing the batter to rest for 5 minutes ensures proper hydration of the flours and results in a better texture for the pancakes.
  • Adjust the cooking time of each pancake based on the size of the pan and the desired texture, ensuring they are cooked through but still soft and pliable.
  • To achieve neat and compact rolls, place the filling along one side of the pancake and roll tightly, applying gentle pressure as you go.

Nutrition Information

Calories 516kcal (26%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 28g (140%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Sodium 193mg (8%) Potassium 378mg (11%) Fiber 5g (20%) Sugar 23g (46%) Vitamin C 4mg (4%) Calcium 25mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 516

% Daily Value*

Calories 516kcal 26%
Carbohydrates 57g 19%
Protein 6g 12%
Fat 32g 49%
Saturated Fat 28g 140%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Sodium 193mg 8%
Potassium 378mg 8%
Fiber 5g 20%
Sugar 23g 46%
Vitamin C 4mg 4%
Calcium 25mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.