I’ve discovered that I am quite good around the kitchen in making something.
It’s an intrinsic thing to me. Almost second nature to breathing.
I am good at making crepes.
Like really good.
It’s not often that I toot my own horn, but today, I would like to brag about how good my crepes are.
Okay, it helps that the batter I use is really good as well. Not clumpy or overly watery. Just perfect.
The Boy put my crepe making skills to the test when he decided he wanted to make some traditional Malaysian desserts.
So here you go folks, a simple, quick and easy recipe to make some delicious home-made Pandan Crepe Rolls with a deliciously addictive filling.
Kuih Dadar / Ketayap (Pandan Crepe Rolls with Caramelised Coconut Filling) Recipe
(Recipe adapted from Nonya Flavours: A Complete Guide to Penang Straits Chinese Cuisine)
For Pandan Juice:
5-6 Pandan Leaves (Screwpine Leaves), chopped
3-4 Tbsp of Water
90-100g of Gula Melaka (Dark Palm Sugar), shaved
1/2 Old Coconut (grated, white part only) – Alternatively, you can use frozen grated coconut
1 Pandan Leaf, knotted
50ml of Water
1 tsp of Cornflour
For Crepe Batter:
120g of Flour
300ml of Fresh Coconut Milk (squeezed from 1/2 grated old coconut) mixed with 1/4 tsp of Salt – Alternatively, you can use the canned Coconut Milk
3 Tbsp of Pandan Juice (or replace with 1 tsp of Pandan Paste)
Few drops of Pandan Flavouring/Green Colouring (optional)
To make the Pandan Juice: Combine the chopped pandan leaves and water in a food processor or blender and blitz it for about a minute. Place pulverized leaves in a muslin cloth and squeeze it to extract the juice.
Sieve flour into a large mixing bowl and make a well in the centre of it.
Crack the egg into the well and slowly pour in the salted fresh coconut milk and 3 tablespoons of thick pandan juice extracted earlier. You can add the optional pandan flavouring or green colouring at this stage.
Mix the batter and leave it to stand while you cook the filling.
In a pot, cook the Gula Melaka, knotted pandan leaf and water over a medium flame until sugar dissolves. Careful not to burn the sugar.
Strain the dark syrup and return it to the pot. Add in grated coconut and cornflour and continue cooking for a few more minutes, stirring frequently.
Transfer filling into a bowl and allow to cool.
Place a shallow frying pan (or crepe pan) over low heat and lightly grease it with a neutral flavoured oil.
Pour 2 tablespoons of batter onto the centre of the pan and use the back of a spoon to spread the batter to form a thin crepe.
Once the crepe is cooked, transfer it to a plate or platter (coarse side facing down).
Place 2 teaspoons of filling on one end of the crepe.
Start rolling it up like how you would roll a spring roll.
Refer to the picture below as a guideline.
Arrange on a serving board or platter. Your Kuih Dadar should have a silky smooth and thin skin with juicy caramelised coconut filling.
Aren’t they just the cutest?
Don’t you think they look marvelous?
So what do you think? Do you reckon I’m off my chops saying I’m good at making these?
If you’ve had the chance to eat one of these cute green babies (which we made), let me know what you really thought of it!
If you haven’t, make some and let us know what you think of the recipe!
In the meantime, I’m going to go back to eating some humble pie now 🙂
Looking at these I’d say it’s fair enough for you to be pretty pleased with the way they turned out! They look fantastic.
Awww shucks! Thanks!
This. Is. Best. Swoooooon!
You would have eaten that whole lot!
I really, really would have.
Lol by the looks of things, toot your horn away! They look perfect!
Aww thanks Mazzie!
They look great! 🙂
They are super cute! And super tasty, I bet. 🙂
They were so delicious! MmmMmm
OMG I love these babies!! I like to overstuff mine with the coconut filling!! Your ketayaps look really really good! 😀
Hee hee hee.. I toot my own horn!!
They look awesome!!! Mmmm the fragrant taste of coconut and pandan cake in a crepe!!! Yummo – by the way if you got it, then flaunt it/brag it!!! 🙂
I love saying that. If you’ve got it, flaunt it! Have you heard the song?
So pretty! Love the colour of these crepe rolls 🙂
The green has such a lovely vibrant feel to it!
These look perfect! Can I confess that I’ve NEVER had one of these before? I will swap you for some macarons next time 🙂
Easy! *virtually spits on hand for handshake* Let’s DO IT!
By the looks of those crepes I’d say that you’re definitely good at making them! 😀
Hahahaha! I can’t believe you are all agreeing with me!
I love pandan!! These look so great 😀
OMG these look AMAZING 🙂 And I think you can TOTALLY brag about them ~ I think you can sell them cuz I know I’ll buy them! When you say ‘Old Coconut’ do you mean the ones you get from Coles? ~
Hahahah.. sell? I could try? Doubt they would get any attention on the roadside 😛 Oh the old coconut, yes. Either the old ones from Coles or the frozen desiccated ones you find at Asian Groceries.
These were awesome indeed! Wants more!!!!!!
Didn’t you have two? 😛
*gasp* you made them and not Gaz? I’m impressed. They were delicious.
You don’t often toot your own horn? Ohrly? 😀
Well to you I do 😛
Hi! Just wondering how many kuih dadar could you make from this recipe?