Kuih Dadar

Kuih Dadar

Kuih Dadar
Kuih Dadar

Kuih Dadar (Kuih Tayap) – Rolled crepe is filled with grated coconut and flavored with pandan juice. Tasty and nutritious.

Serves: 4

Time: 20 mins.


For Pandan Juice:

3-4 tablespoons water

5 pandan leaves, chopped

For Crepe Batter:

1 large egg

3 tablespoon pandan juice

¼ teaspoon salt

10.5 ounces coconut milk

4.2 ounces flour

For Filling:

1 teaspoon cornstarch

3.1 ounces Gula Melaka (Malaysian palm sugar)

1.7 ounces water

1 pandan leaf, knotted

1 tablespoon sugar

½ grated coconut (only white part)


  1.   Combine water and pandan leaf in an electronic blender; blend for a minute.
  2.   Wrap the pandan in a muslin cloth or cheesecloth; strain through a fine sieve or squeeze to extract the juice as much as possible; set aside until ready to use.
  3.   Sieve the flour in a large-sized mixing bowl.
  4.   Make a well in the middle and crack an egg in it.
  5.   Slowly stir in 3 tablespoons pandan juice and the salted coconut milk; set aside.
  6.   Break up the palm sugar and mix it well with the pandan leaf, sugar and water in a pot.
  7.   Cover and cook until sugar is completely dissolved, over medium heat.
  8.   Strain the syrup and add it back to the pot.
  9.   Add in the cornstarch and grated coconut; continue cooking for a couple of minutes; dish everything out into a large bowl.
  10.   Now, over low heat in a lightly greased shallow frying pan.
  11.   Pour approximately 2 tablespoons of the prepared batter in the middle; swirl the pan to coat it form a thin crepe.
  12.   When done, transfer the cooked crepe onto a clean, large chopping board.
  13.   Place 2 heaped teaspoons of the filling over the crepe and roll it up just like you do for a spring roll.
  14.   Serve immediately and enjoy.

Originally posted 2021-05-08 22:45:07.