Kuih Dadar (Kuih Tayap)
June 28th, 2011 1 Comment

Kuih Dadar (Kuih Tayap)

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Kuih Dadar/Kuih Tayap Recipe

Pandan Crepe with Coconut Filling


Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water

Crepe Batter
120g flour
1 egg
300ml coconut milk
1/4 teaspoon salt
3 tablespoon pandan juice

90g Gula Melaka (Malaysian palm sugar)
1 tablespoon sugar
1 pandan leaf, knotted
50 ml water
1/2 grated coconut (white part only)
1 tsp corn starch

  1. Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
  2. Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.
  3. Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
  4. Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.
  5. When the crepe is cooked, transfer it onto a chopping board.
  6. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
  7. Serve immediately.

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One Comment... read it below or add one

  1. Azusa says:

    OMG Bee they are awesome!! i finally found pandan leaves in asian shops but they are frozen, i need to use double the leaves to get the color, but they are green as anything. Crepes are a little thick for my liking but hey something i can adjust next time, overall I am very happy with this, i am not from malaysia but love kuih dadar the first time i had it, now i can recreate that taste at home without trekking to shops hoping they might have some for sale.

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