Kuih Dadar (Kuih Ketayap)

4.70 from 20 votes

Kuih Dadar (Kuih Ketayap)

Kuih Dadar, also known as Kuih Ketayap, is one of my favorite Nyonya kuih! Imagine pandan-flavored crepes paired with a sweet coconut filling made with Gula Melaka (Malaysian palm sugar). It’s a delightful treat that’s absolutely delicious and surprisingly easy to make at home—perfect for tea time or as a light snack throughout the day.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Malaysian Recipes

Keyword: Kuih Dadar, Kuih Ketayap

Servings: rolls

Author: Bee Yinn Low

Ingredients

Pandan Juice

5 pandan leaves chopped
3-4 tablespoons water

Crepe Batter

120 g (3¾ oz) all purpose flour
1 egg
300 ml coconut milk
1/4 teaspoon salt
3 tablespoon pandan juice
oil for greasing

Coconut Filling

90 g (3 oz) Gula Melaka Malaysian palm sugar
1 tablespoon sugar
1 pandan leaf knotted
50 ml water
1.5 cups grated coconut
1 teaspoon cornstarch

Instructions

Pandan Juice: Combine the pandan leaves and water in an electric blender and blend for about a minute. Wrap the blended pandan leaves in cheesecloth or muslin cloth and squeeze to extract the juice, or strain through a fine sieve. Set aside.
Crepe Batter: Sift the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the coconut milk, salt and 3 tablespoons of pandan juice. Set aside.
Coconut Filling: Break up the palm sugar and combine it with the sugar, pandan leaf, and water in a pot. Cook over medium heat until the sugar dissolves. Strain the syrup and return it to the pot. Add the grated coconut and cornstarch, then continue to cook for a few minutes. Transfer to a bowl.
Heat a shallow frying pan over low heat and lightly grease it with oil. Pour 2 tablespoons of the batter into the center and swirl the pan to evenly coat, forming a thin crepe about 13 cm (5.1 inches) in diameter. Repeat until all the batter is used up, then stack the crepes for filling.
Place 2 heaping teaspoons of the filling onto each crepe, then roll it up tightly like a spring roll. Repeat until all the crepes and filling are used up. Serve immediately.

Notes

Source: Nyonya Flavours: A Complete Guide to Penang Straits Chinese Cuisine

Choose pandan leaves that are vibrant green, fresh, and free from yellowing or wilting, as these indicate the freshness and fragrance.

When I mix the batter, I slowly incorporate the coconut milk and pandan juice into the flour and egg mixture. This ensures a smooth batter without lumps.

To avoid burning the crepes, I test the pan temperature by pouring a small amount of batter; if it sizzles, it’s too hot. Adjust the heat to medium-low for even cooking. Perfectly cooked crepes should look like my photos, with light brown marks on the surface but not burned.

Make sure the filling is not too wet or watery, as this can make the crepes soggy and harder to roll.

Nutrition