Kuih Ketayap/ Kuih Dadar

A. Ingredients for the Gula Melaka coconut filling
1. 250g of grated coconut
2. 100g of Gula Melaka (Palm sugar), chopped
3. 70g of water
4. 2 pcs pandan leaves
5. 1/2tsp salt

Method:-
• Mix chopped gula melaka, pandan leaves and water in a pan (pot), bring to boil until the gula melaka melted.
• Add in the grated coconut and salt
• Stir fry the grated coconut slightly dry and well combine, set aside for later use.

B. Ingredients for the Pandan Crepe Batter
1. 180g of flour (I use top flour)
2. 230g of pandan water
3. 100g of thick coconut milk
4. 1 egg, lightly beaten
5. 1tbsp cooking oil
6. 1/2tsp salt

Method:-
• Mix flour and salt in the bowl
• Mix pandan juice, egg and thick coconut milk, slowly add in to the flour mixture, lightly whisk
• Add in cooking oil, whisk till well combine
• Sift the pandan crepe batter and set aside for at least 1hour

To prepare Kuih Ketayap/ Kuih Dadar

• Heat up non stick pan over a low flame, lightly grease with some cooking oil

• Pour 2 tablespoons of pandan batter in the center and swirl the pan to coat it and form a thin crepe

• Crepe is cooked when the sides starts to crisp and curl in, slowly remove the cooked crepe with a spatula, repeat until all batter is used.

• Set aside to cool before roll in the gula melaka coconut filling

• Adding a spoonful of the gula melaka coconut filling on the pandan crepe and roll into the shape of a spring roll

• Serve, enjoy! 

Recipe by Vy

Vy's C9 Kitchen