Kuih Dadar (Kuih Tayap) – Rolled crepe flavored with pandan juice and filled with grated coconut steeped in gula melaka or Malaysian palm sugar.
5 pandan leaves, chopped
3-4 tablespoons water
120 g (4 oz.) flour
300 ml (10 oz.) coconut milk
1/4 teaspoon salt
3 tablespoons pandan juice
90 g (3 oz.) Gula Melaka, Malaysian palm sugar
1 tablespoon sugar
1 pandan leaf, knotted
50 ml (2 oz.) water
1/2 grated coconut, white part only
1 teaspoon corn starch
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.