Kuih Dadar or Coconut crepes are an Indonesian and Malaysian delicacy.
The crepes wrap around a filling of sweet, shredded coconut and by using coconut milk instead of regular milk this dish is chock full of coconutty flavour.
Ingredients
Method
For Coconut filling, put coconut, sugars, water, salt and pandan leaves, if using, in a medium saucepan on low. Cook, stirring, for 25-30 minutes or until liquid is absorbed and mixture is dark brown and dry to touch. Transfer to a bowl, discarding pandan leaves.
Put flour and salt in a bowl. Make a well in centre. Add egg. Gradually whisk in coconut milk and water until smooth. Whisk in pandan extract.
Preheat a non-stick frying pan on medium-high. Lightly grease pan. Ladle in 1/3–1/2 cup batter and swirl to make a 20cm crepe (whisk in extra water if batter is too thick). Cook for 5-10 seconds or until golden underneath. Reduce heat and cook, without turning, until crepe loosens from base of pan when pan is shaken. Transfer to a plate. Repeat with remaining batter, stirring between batches, to make 8-10 crepes. Set aside to cool completely.
Spoon 1–2 tablespoons of filling onto base of each crepe. Fold over base and sides. Roll up to enclose filling.
Cook’s tips
- A popular flavouring in Asian cakes and desserts, pandan has hints of vanilla, rose, almond and coconut.
- Look for fresh leaves and bright green extract in Asian food stores. • Make the crepe batter up to a day ahead and refrigerate until needed.
