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Kuih Dadar (Coconut Crepes)



Well, I decided not to let the excess grated coconut from the Onde-Onde go to waste, so, I made another traditional Malaysian sweet kuih. Do try the recipe and have a good weekend!

UPDATED: {October 24th 2013}
This is an updated post with a new photo and video cooking guide.



Kuih Dadar (Coconut Crepes)

Ingredients


Coconut Filling
150 g Grated Coconut
100g Palm Sugar (Gula Melaka)
100 ml Water
1 Pandan(Screwpine) Leaf, knotted

Coconut Crepes
200 g All Purpose Flour, sifted
4 Pandan Leaves
300 ml Water
100 ml Coconut Milk
1 Large Egg
1 tsp Vegetable Oil
1/2 tsp Sea Salt
Oil for greasing the crepe pan

Method

To make the filling, boil the water with palm sugar and pandan leaf. Lower the heat and simmer until all the sugar has melted.

Then mix in the grated coconut, stir until well combine for about 10 minutes. Set aside to cool.

For the coconut crepes: Blend the Pandan leaves with water and strain the Pandan juice. Combine the flour, Pandan juice, salt and coconut milk and stir well. Then add the egg, oil and whisk until the batter is smooth.

Heat up a lightly oil Crepe pan or any non-stick pan over moderate heat. Pour about 2 to 3 tbsp of batter, swirl the pan to distribute the batter evenly. Allow the batter to set and turn over to cook the other side.

Place a portion of coconut filling in the centre of each crepe and fold them like in spring roll. Serve immediately.


Comments

  1. For some reason, I havn't been able to get enough coconut lately. Your crepes sound very tasty, and your pics are incredible (as always :)). I love the green color!

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  2. They look delicious! Love the colours too!

    Can you recommend a good source/brand for shredded coconut in Vancouver?

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  3. I don't know if I'd personally love the coconut filling, but the crepes themselves are really calling to me! They look so soft and the color is beautiful... I just might have to try them!

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  4. wow I am salivating with sweetness now, looks so adorable good!

    ReplyDelete
  5. @finsmom: Thanks for the lovely comments:)

    @Justine: Thanks.

    @helen: Thanks. I'm not sure whether you can get shredded coconut in Vancouver though.. there are some at T&T's frozen section but, I find them a bit too coarse. FYI, I grated my own coconut.

    @Elissa: Do try to make them, if you can't get a hold of any grated coconut then substitute with dessicated ones.

    @Big Boys Oven: Thanks and you're lucky in KL you can practically get them at most coffee shops ;)

    ReplyDelete
  6. They look so delicious and the green color looks very natural.

    Gotta make this snack soon.

    ReplyDelete
  7. Oh WOW...these look awesome! I can't wait to try this. Do they really come out bright green like this?

    www.CalmYoSelf.com
    latest post: Worst Batteries Ever!!

    ReplyDelete
  8. @Tuty: Thanks.

    @jbarber3d: Thanks and yes, the color comes out that way :)

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  9. Thank you for this recipe, it worked out very well. The only problem is when I kept them for a night in the fridge, the skin was dried out and it became hard. Do you have any tips to keep this longer but without making the skin dry? thanks :)

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  10. This looks so delightful n delicious...definitely gonna try...thanks

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  11. Thank so much for the great recipe, taste very good especially the crepe, soft and good texture !

    ReplyDelete

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