This teatime kueh is a snack with both Malay and Peranakan origins. In general, ‘kueh dadar’, or ‘kueh ketayap’, refers to rolled up pandan pancakes filled with sweet coconut fillings. It is a common snack readily available at our local Malay food stores in hawker centers, as well as at the Bengawan Solo stores inside shopping malls. Its unmistakably green identity emits a pandan fragrance which is usually irresistable.
For this recipe, instead of cooking the more traditional green kueh dadars made with pandan paste or with pandan leaves and water, I’ve decided to adapt the traditional recipes to make even more colourful ones – just for the fun of it.
Ingredients (coconut filling):
- Powdered palm sugar: 150g
- Water: 300ml
- Dessicated coconut: 300g
- Plain flour: 3 tbsp
Ingredients (pancake):
- Plain flour: 200g
- Water: 300ml
- Thick coconut cream: 300ml
- Vegetable oil: 80ml
- Pandan essence: 3 tsp
- Egg: 1
- Cochineal food colouring: 1 tsp
- Yellow food colouring: 1 tsp
Method:
- Filling: Add sugar and water into saucepan. Stir till sugar is dissolved.
- Add in dessicated coconut and flour. Stir till mixture is even and juicy.
- Remove mixture from heat and set aside.
- Pancake: Add flour, water, coconut, oil, pandan essence & egg into mixing bowl.
- Beat till batter is smooth and watery (like milk). Add more water if necessary.
- Divide into 2 portions. Add cochineal red food colouring into 1 portion of batter & yellow food colouring into the other. Stir both portions till colours are even.
- Heat up a frying pan. Add 1 scoop of batter into pan. Tilt pan to spread batter thinly and to create nice round shape.
- Leave batter to cook for about 30 seconds on medium heat. Once the sides start to turn crispy, lift pancake from pan to remove. Repeat for the rest of the batter.
- Place 2 tbsp coconut filling at 1 side of pancake. Roll it up and wrap up the sides to make the kueh for serving.
Tricks:
- More water was added for cooking the dessicated coconut to make for an even juicier pancake to bite into.
- Pandan essence is used in place of the usual green pandan paste which eliminates the green colour but at the same time keeps the pandan fragrance.
- I used an 8″ round frying pan which is just the right size for the kueh dadar pancakes.
Serving:
Makes about 20 pieces
