| Little Nonya - Nyonya / Peranakan Cuisine Recipes

Kueh Dadar (Pandan Coconut Crepe)

Description Instructions

Prepare the Coconut Filling
- In a small saucepan, combine the chopped Gula Melaka with 1 tablespoon of water. Cook over low heat until the Gula Melaka melts completely.
- Add the grated coconut and salt, stirring until the coconut is well-coated with the melted Gula Melaka.
- Cook the mixture for about 5 minutes, until most of the liquid has evaporated, and the coconut mixture is sticky. Set aside to cool.
Make the Pandan Crepe Batter
- In a mixing bowl, whisk together the flour and salt.
- In another bowl, combine the coconut milk, pandan juice, egg, and vegetable oil, whisking until well blended.
- Gradually pour the wet ingredients into the flour mixture, whisking continuously to prevent lumps. Strain the batter if necessary for a smooth consistency.
Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of oil using a silicone brush or paper towel.
- Pour a small ladleful of batter into the pan, tilting and swirling to spread the batter thinly and evenly.
- Cook for 1-2 minutes until the edges lift easily and the crepe is fully set. Flip briefly for a few seconds, then transfer to a plate. Repeat with the remaining batter.
Assemble the Kueh Dadar
- Lay a pandan crepe on a clean surface. Place a small amount of coconut filling in the center of the crepe.
- Fold the sides over the filling and roll up tightly from the bottom, forming a cylindrical roll.
- Repeat with the remaining crepes and filling.
Serve
- Arrange the Kueh Dadar on a serving plate and enjoy immediately, or store them in an airtight container in the fridge.

Tips

Pandan Juice: Freshly made pandan juice gives the wrappers a natural green color and a delicate fragrance. Use about 8-10 pandan leaves with water and blend well, straining for a smooth juice.
Gula Melaka Substitutes: If Gula Melaka is unavailable, dark brown sugar can be used, though it will alter the flavor slightly.
Coconut Filling: For best results, use fresh grated coconut, but frozen coconut works if thawed. Avoid desiccated coconut as it will not yield the same texture.
Crepe Consistency: If the batter is too thick, add a bit more water to make it spread evenly. Aim for a thin, slightly runny consistency.
Assembly: Allow the crepes to cool slightly before adding the coconut filling to avoid tearing.