Kueh Dadar / Dadar Gulung
A common dessert in South East Asia, kueh dadar is a pandan flavoured rolled crepe filled with grated coconut and palm sugar.
- 200 g grated coconut
- 150 g gula melaka (chopped)
- 0.25 tsp salt
- 100 g water
- 3 pandan leaves (knotted)
- 200 g all-purpose flour
- 2 eggs
- 0.5 tsp salt
- 275 g pandan juice
- 150 g coconut milk
- 100 g milk
In a pan, add fresh grated coconut, gula melaka, salt, water and pandan leaves. Cook on medium-low heat until coconut mixture is dry. Set coconut mixture aside, or store in fridge if assembling another day.
In a mixing bowl, add all-purpose flour, salt, eggs, pandan juice and milks. Whisk well to combine, strain to get rid of lumps. If not cooking immediately, store in fridge.
Lightly oil non-stick pan. Pour a small amount of batter and quickly tilt pan to coat and form a thin layer. The amount of batter will depend on the size of your pan, try a few test pieces. Crepes do not need to be flipped, cook until crepe releases from pan easily. Continue until you run out of batter.
Lay crepe on a flat surface. Place about 2 tablespoons of coconut filling near the bottom section of the flat crepe. Fold the bottom piece over the coconut filling, fold the left and right flaps like a book, and roll over to form a cylinder.
Serve immediately.
- Optional: Add a squeeze of lemon to your coconut filling to brighten it up.
- If you don't have pandan leaves or a blender, sub pandan juice with 275g water + pandan extract.
- I find fresh grated coconut more suitable for kueh dadar filling, but feel free to use desiccated coconut if that's all you have.
- If you don't have milk on hand, use 250g of coconut milk.