Kueh Dadar (Kuih Ketayap)

IngredientsPANDAN PANCAKE WRAPPER

• 200 g plain flour
• 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice
• 250 ml thin santan 100 ml thick coconut milk + 150 ml water
• 1 large egg 70 g
• 1 tsp cooking oil
• 1/2 tsp salt
• Oil for greasing the crepe pan

INTI (Sweetened Grated Coconut)

• 120 g gula melaka palm sugar
• 50 ml water
• 1/2 tsp salt
• 300 g fresh grated coconut

InstructionsPANDAN PANCAKE WRAPPER

1. Put 10 pandan leaves (cut into small pieces) into a blender
2. Pour in 150 ml water into blender
3. Blend pandan leaves into a fine pulp
4. Sieve out 150 ml pandan juice by squeezing the pandan pulp dry
5. Sieve 200 g plain flour
6. Add 1/2 tsp salt
7. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into bowl of sifted flour
8. Mix until flour and santan come together
9. Pour in the pandan juice and mix well
10. Add 1/2 tsp cooking oil
11. Add 1 large egg and mix well
12. Heat up a non-stick pan over low heat
13. Pour in a ladle of pandan batter
14. Swirl the batter around to distribute it evenly
15. Cook until the batter firms up
16. Shake the pan until the pancake comes loose
17. Gently lift one side to check that it’s cooked

INTI (Sweetened Grated Coconut)

1. Cut 120 g gula melaka (palm sugar) block into small pieces
2. Cut 6 pandan leaves and crush them by twisting
3. Add 50 ml water into pan
4. Add the cut gula melaka pieces
5. Stir gula melaka and water over low heat
6. Add 1/2 tsp salt
7. Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
8. Turn off the heat and remove pandan leaves from pan
9. Add 300 g grated coconut into pan
10. Warm up frying pan over low heat. Mix grated coconut with the melted gula melaka.
11. Cook thoroughly until all the grated coconut is coated with the melted gula melaka

FINAL STEPS

1. Place a heaped tsp of sweetened grated coconut onto pancake
2. Roll it up tightly into a spring roll shape