Thursday, July 28, 2011

Coconut Crepe ( Kuih Dadar)

Tea time....I am so hungry and needed something to munch when I came across this wonderful tea time snack which is super easy.  Its made just like any crepe except that you add some pandan paste to get the beautiful green coloring and smell.  Inside is coconut filling with brown sugar.

Source: Asian Cakes and Desserts


1 1/4 cup flour
1/4 tsp salt
1 egg
2/3 cup thin coconut milk ( I used soy milk)
3/4 cup water
1 tsp pandan paste
1 tbsp vegetable oil

  • Sift flour and salt into a medium sized mixing bowl.  In a another bowl, whisk the egg, milk, water and pandan paste together.  Slowly add the liquid to the dried ingredients.  Whisk well so there are no lumps.
  • If you feel the batter is too thick, feel free to add more liquid.
  • Heat a small nonstick pan over medium heat. Spray with cooking spray.  Stir batter and pour about 3 tablespoon of batter and rotate the pan immediately so that it covers the pan in a thin circle.  Allow batter to set and just begin to brown. Flip the crepe over and allow the other side to cook, just for few seconds.
  • Turn the pancake over to a plate and place a spoonful of filling in the centre of the crepe and fold both sides towards the middle and roll the crepe away from you, just like a swiss roll.

Coconut Filling

2/3 cup palm sugar or brown sugar
1/4 cup + 1 tbsp water
1 pandan leaf, knotted
1 cup grated coconut


  • Place palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10 min until liquid starts to thicken and become syrupy.
  • Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 min until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keep well if stored in a covered container in the fridge

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