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Kuih Dadar (Kuih Tayap)


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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5 COMMENTS... read them below or add one

  1. Azusa

    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.

  2. Chai

    Can you clarify the word “flour” in this recipe? Is it all purpose flour or rice flour that we Asian like to use the most for our cooking? Which one is it?

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