Kuih Dadar/Kuih Tayap Recipe

Kuih dadar or kuih tayap is a rolled crepe flavored with pandan juice and filled with grated coconut steeped in gula melaka or Malaysian palm sugar.

Course Dessert
Cuisine Malaysian
Keyword Kuih Dadar
Author Bee | Rasa Malaysia

Ingredients

Ingredients:

Crepe Batter

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

Filling

  • 90 g 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

Instructions

  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.