4.7 from 60 votes
Kuih Dadar (Kuih Ketayap)
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 15 rolls
Calories: 150 kcal
Course:
Dessert
Cuisine:
Malaysian
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.