Kuih Ketayap

Name: Kuih Ketayap
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 125g All-purpose Flour; 1 Eggs, large; 200ml Coconut Milk; 150ml Pandan Leaf, juiced and strained (from 8 leaves); 1 tbsp Sugar; 1/4 tsp Salt, fine; 1 tbsp Neutral Oil, plus extra for greasing pan; 250g Fresh Coconut, grated (white flesh only); 200g Gula Melaka, finely chopped; 60ml Water; 1 Pandan Leaves, knotted; 1/4 tsp Salt, fine

Kuih Ketayap are delicate pandan-scented crepes rolled around a sweet, caramelized coconut filling made with gula melaka. The soft green pancakes are fragrant, lightly sweet, and perfectly balanced by the rich, slightly chewy coconut center—an irresistible traditional Southeast Asian snack or dessert.

Kuih Ketayap are delicate pandan-scented crepes rolled around a sweet, caramelized coconut filling made with gula melaka. The soft... Show more

Traditional Malaysian Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

45 min

Price

0,46 €

Calories

426 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Wash the leaves

Rinse the pandan leaves well under cold running water to remove any dirt or grit. Set 8 leaves aside for the batter, and keep 1 leaf whole for the filling.

Blend pandan juice

Cut the 8 pandan leaves for the batter into short pieces, then blend them in a jug blender for 1 to 2 minutes until very fine and pulpy. Press the pulp through a fine sieve or clean cloth, squeezing firmly until you collect 150 ml vivid green pandan juice.

Prep the filling

Crack the fresh coconut, remove the white flesh, and grate enough to get 250 g, using only the white part and leaving behind any hard shell bits. Finely chop the gula Melaka so it melts evenly, then tie the remaining pandan leaf into a knot.

Cook the filling

Put the grated coconut, chopped gula Melaka, water, the knotted pandan leaf, and fine salt into a skillet or small saucepan over medium heat. Cook, stirring often, for 8 to 10 minutes, until the sugar has fully melted and the mixture turns glossy, sticky, and fairly dry, so it can hold its shape when spooned. Remove and discard the pandan leaf.

Cool the filling

Spread the coconut filling on a plate or shallow bowl so it cools faster, then let it sit for 15 minutes until it is warm, not hot. Cooler filling is much easier to roll inside the crepes neatly.

Whisk the batter

In a bowl, whisk together the all-purpose flour, large egg, coconut milk, pandan juice, sugar, the remaining fine salt, and neutral oil for 1 minute until smooth and lump-free. Scrape down the sides as you go, and if you want especially delicate crepes, strain the batter once before cooking. The finished batter should be thin enough to swirl easily around the pan.

Heat the pan

Set a nonstick skillet over medium-low heat and let it warm for 1 to 2 minutes. Lightly grease the surface with a very thin film of oil; too much oil will make the crepes fry and blister instead of cooking smooth.

Cook the crepes

Stir the batter before each crepe, then pour in just enough to make a thin round, about 1/4 cup, immediately swirling the pan to coat the base. Cook each crepe for 1 to 2 minutes until the surface looks dry, the edges lift easily, and the underside is set but not browned; there is no need to flip. Transfer each crepe to a plate and repeat with the remaining batter, greasing the pan lightly as needed.

Roll and serve

Lay a crepe cooked-side up, spoon a short line of cooled coconut filling across the lower third, fold in both sides, and roll it up snugly into a neat cylinder. Repeat with the remaining crepes and filling, then arrange the kuih ketayap seam-side down and serve at room temperature or slightly warm.