Thursday, August 4, 2016

Kuih Ketayap (Kuih Dadar)

Pandan crepe with coconut filling
pandan crepe with coconut filling
Drizzle some palm sugar syrup over the crepes for extra richness
pandan crepe with coconut filling

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.
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.

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