Kuih Dadar

Name: Kuih Dadar
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 200g Fresh Coconut, grated (white part only); 150g Palm Sugar (Gula Melaka), finely chopped; 2 tbsp Granulated Sugar; 60ml Water; 1 leaves of Pandan Leaf, knotted; 1/4 tsp Fine Salt; 150g All-purpose Flour; 1 tbsp Rice Flour; 1 Large Eggs; 200ml Coconut Milk; 120ml Pandan Juice, made from blended pandan leaves and water, strained; 1/8 tsp Fine Salt; 1 tbsp Neutral Oil

Kuih Dadar is a tender pandan-infused crepe wrapped around a warm, sticky filling of caramelized grated coconut and palm sugar. The soft green pancakes carry a fragrant, slightly floral aroma that pairs beautifully with the rich sweetness of the coconut, making each bite a comforting Malaysian treat.

Kuih Dadar is a tender pandan-infused crepe wrapped around a warm, sticky filling of caramelized grated coconut and palm sugar. Th... Show more

Traditional Malaysian Recipe

Health Grade

D- · Occasional

Time

1 hr10 min

Price

0,42 €

Calories

378 kcal

vegetarian

low calorie

meal prep

kid friendly

Method

Prep the filling

Finely chop the Palm Sugar (Gula Melaka) so it melts quickly, and grate the white flesh of the Fresh Coconut into fluffy shreds if it is not already prepared. Tie the Pandan Leaf into a knot and set it aside. Having everything ready before you start cooking makes the filling come together smoothly.

Cook the filling

Put the chopped palm sugar into a small saucepan with the Granulated Sugar, Water, Fine Salt, and the knotted pandan leaf. Cook over medium heat, stirring, until the sugar dissolves into a glossy syrup, about 3 minutes. Add the grated coconut and keep stirring for another 4 minutes until the shreds are evenly coated, fragrant, and just moist enough to clump when pressed. Remove the pandan leaf and spread the filling out on a plate to cool completely.

Whisk the batter

In a large bowl, whisk together the All-purpose Flour, Rice Flour, and the remaining fine salt. Beat in the Large Eggs, then slowly pour in the Coconut Milk and Pandan Juice while whisking constantly so the batter stays smooth and lump-free. Stir in the Neutral Oil until the batter looks silky and evenly green.

Rest the batter

Cover the bowl and let the batter rest for 15 minutes. This gives the flours time to hydrate, which makes the crepes more flexible and easier to flip.

Heat the pan

Set a non-stick skillet over medium heat and let it preheat for 2 minutes, or until a drop of batter sizzles right away. Keep the heat moderate so the crepes set gently and stay bright green instead of browning too quickly.

Cook the crepes

Stir the batter, then pour in a small ladleful and immediately tilt and swirl the pan so it coats the base in a thin, even layer. Cook for about 1 minute until the top is set and the edges lift, then flip and cook for 20 to 30 seconds more. Slide each crepe onto a plate and cover the stack loosely with a clean towel so they stay soft while you finish the batch.

Roll and serve

Lay one crepe flat, spoon a line of the cooled coconut filling across the lower third, fold the sides inward, and roll it up tightly into a neat log. Place each kuih dadar seam-side down as you finish them, then serve at room temperature.