Kuih Ketayap (Kuih Dadar)

Drizzle some palm sugar syrup over the crepes for extra richness

I halved the recipe taken from Nasi Lemak Lover

Crepe batter:

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.

Filling:
200g grated coconut
80g grated palm sugar (gula melaka)
2 tbsp brown sugar
1/4 tsp salt
70g water
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.

To make the crepe:

• 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.