|Drizzle some palm sugar syrup over the crepes for extra richness|
I halved the recipe taken from Nasi Lemak Lover
150g plain flour
1 tbsp tapioca flour
325g 'pandan water' (blend 325g water and 10 blades of pandan leaves)
1 small egg
1/2 tbsp cooking oil
1/4 tsp salt
a few drops of pandan paste
- In a blender, blitz 325g water together with pandan leaves which has been cut into small pieces. Then strain liquid into a bowl and set aside.
- Sift plain flour and tapioca flour into a mixing bowl.
- Add in egg, oil, salt and pandan paste into the 'pandan water'. Then pour into the flour mixture and whisk to combine.
- Set the batter aside for at least 1 hour.
200g grated coconut
80g grated palm sugar (gula melaka)
2 tbsp brown sugar
1/4 tsp salt
2 blades of pandan leaves, knotted
- Combine palm sugar and brown sugar with water. Put in pandan leaves and bring to the boil. Once sugar melted, turn off the fire. Set aside.
- Sieve sugar mixture into a wok; discard the pandan leaves. Add in grated coconut and salt. Cook over low heat until filling becomes slightly drier and sticky. Set aside.
- Heat up a frying pan over medium heat and spray with oil.
- Pour a big spoonful of batter into the pan and swirl the pan to cover the base and formed a thin crepe. Cook until the edge of the crepe turns dry. Remove from the pan. [Fry crepe on one side only].
To put together the Kuih Ketayap:
- Put some coconut filling onto the crepe and fold it up like a spring roll.
- You can also drizzle some palm sugar syrup over the Kuih Ketayap if you like.