Kuih DadarPandan Coconut Crepes
Thin green crepes scented with pandan are wrapped around a moist coconut and palm sugar filling. The finished kuih is soft, fragrant, and gently caramel-like.
Prep
35m
Cook
25m
Serves
4
Regional versions
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- Indonesia
- Malaysia
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 200gAll-Purpose Flour
- 2pcsEgg
- 250mlCoconut Milk
- 200mlWater
- 4pcsPandan Leaf (cut into pieces)
- 3gSalt
Filling
- 250gCoconut Meat (finely shredded)
- 120gPalm Sugar (chopped)
- 80mlWater
- 2pcsPandan Leaf (tied into knots)
- 2gSalt
Frying
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the coconut meat, palm sugar, water, pandan leaves, and salt in a saucepan. Cook until sticky and nearly dry, then remove the pandan leaves and cool.
- 02
Blend the pandan leaves with the water, then strain and press out the liquid.
- 03
Whisk the pandan liquid with the all-purpose flour, coconut milk, eggs, and salt until smooth. Rest for 20 minutes.
- 04
Heat a nonstick pan over medium heat and brush lightly with the vegetable oil.
- 05
Pour in a thin layer of batter and swirl to coat the pan.
- 06
Cook until set and lightly colored, then turn briefly and transfer to a plate.
- 07
Place filling across each crepe, fold in the sides, and roll snugly.
- 08
Repeat with the rest of the batter and filling.
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