122min 4 ppl
Kueh Dadar
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 6 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 2g
Carbs 30g
Fats 11g
About this dish
Bright green pandan crepes rolled around a warm filling of grated coconut cooked down with palm sugar.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesblended with 100 ml water and strained for juice8 leaves
Tins & Jars
- Coconut Milk250 ml
Dried Goods
- Plain flour150 g
- Desiccated Coconutfor the filling150 g
- Palm sugarfinely chopped, for the filling100 g
Spices & Seasonings
- Fine sea salt0.25 tsp
Oils & Condiments
- Vegetable Oilfor greasing the pan2 tbsp
Utensils
- Mixing bowl
- Small saucepan
- Large frying pan
Method
1
Whisk the flour, coconut milk, pandan juice and salt together into a smooth, thin, bright green batter.
Approx. 6 minutes
2
Rest the batter for 15 minutes at room temperature to let the flour hydrate fully.
Approx. 2 minutes
3
Simmer the desiccated coconut with the palm sugar and 2 tablespoons of water in a small saucepan for 6 minutes, stirring, until the sugar melts and coats the coconut.
Approx. 6 minutes
4
Heat a lightly oiled frying pan over medium heat and pour in a thin layer of batter, swirling to coat the base evenly.
Approx. 4 minutes
5
Cook the crepe for 2 minutes until set and dry on top, then slide it out onto a plate. Repeat with the remaining batter to make eight crepes.
Approx. 16 minutes
6
Spoon a line of the coconut filling across each crepe and roll it up into a neat parcel to serve.
Approx. 8 minutes
