Make the coconut filling: In a small saucepan, combine Gula Melaka (Palm Sugar) and Granulated Sugar with a few tablespoons of Water. Gently heat until the sugars melt into a glossy syrup.
Add a torn Pandan Leaf to the pan to infuse fragrance, then stir in the grated Fresh Coconut and a pinch of Fine Salt. Simmer over low heat, stirring often, until the coconut is sticky and most of the liquid has evaporated (about 5–8 minutes). Remove the pandan leaf and set the filling aside to cool.
Prepare the crepe batter: In a mixing bowl whisk together All-Purpose Flour and Rice Flour with a small pinch of fine salt. Whisk in the Large Egg, Coconut Milk and Pandan Juice, then add additional Water as needed until you have a very thin, pourable batter (similar to American pancake batter but thinner). Strain the batter if you prefer an extra-smooth crepe, then let it rest for 20–30 minutes.
Finish the batter: Stir a little Neutral Oil into the rested batter to help the crepes release easily and give them a tender texture.
Cook the crepes: Heat a nonstick skillet over medium-low heat and lightly brush or wipe with a little Neutral Oil. Pour a small ladleful of batter into the pan and swirl to form a thin, even layer. Cook until the edges lift and the surface is set (about 30–60 seconds), then flip very briefly — these crepes should remain pale and tender. Stack finished crepes on a plate, covering with a cloth to keep them pliable.
Assemble the kuih: Spoon a line of the cooled coconut filling down one edge of a crepe, fold the sides over the filling and roll up like a cigar (or fold into a neat parcel). Repeat with remaining crepes and filling.
Serve: Kuih Dadar is best served at room temperature. Store leftover filling in the fridge and gently reheat before filling fresh crepes.
