KUIH - Kuih Dadar

By Aemelia

Ingredients

• Pandan Juice:
• 5 pandan leaves, chopped
• 3-4 tablespoons water
• Crepe Batter:
• 120 g flour
• 1 egg
• 300 ml coconut milk
• 1/4 teaspoon salt
• 3 tablespoon pandan juice
• Filling:
• 90 g Gula Melaka
• 1 tablespoon sugar
• 1 pandan leaf, knotted
• 50 ml water
• 1/2 grated coconut (white part only)
• 1 tsp corn starch

Details

Adapted from nyonyafood.com

Preparation

Step 1

1. Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.

2. Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.

3. Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.

4. Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.

5. When the crepe is cooked, transfer it onto a chopping board.

6. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.

7. Serve immediately.