Kuih Dadar/Kuih Tayap Recipe Pandan Crepe with Coconut Filling Ingredients: Pandan Juice 5 pandan leaves, chopped 3-4 tablespoons water Crepe Batter 120g flour 1 egg 300ml coconut milk 1/4 teaspoon salt 3 tablespoon pandan juice Filling 90g Gula Melaka (Malaysian palm sugar) 1 tablespoon sugar 1 pandan leaf, knotted 50 ml water 1/2 grated coconut (white part only) 1 tsp corn starch Method: 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.
Posted on: Mon, 02 Sep 2013 13:05:07 +0000
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