Kueh Dadar

Kueh Dadar or Kuih Dadar or Kuih Tayap are the other names for the most popular desert found in South East Asia. These are sweetened coconut filled pandan leaf flavored rolls. Kueh Dadar or Kuih Dadar or Kuih Tayap are the other names for the most popular desert found in South East Asia. These are sweetened coconut filled pandan leaf flavored rolls. You must be wondering whats Pandan? Pandan leaf or Screwpine is a tropical plant very commonly found in Southeast Asia. They use this leaf in most of their food preparations. You may find these leaves or bottled extract in your nearby Asian grocery stores. The vibrant green crepes are made by blending the pandan leaf juice, coconut milk, and flour. The pandan crepes are so soft and delicate to the touch and must be rolled carefully. The extracted Pandan juice plays an integral role in this recipe and palm sugar (also known as gula Melaka) is used to sweeten the grated coconut. It tastes really amazing when served hot. This desert has many other regional names like kueh katayap, dadar gulung, kueh langgang.
January 28, 2021 4 Comments

CategoryDifficultyBeginner

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 5 Pandan Leaves
 300 ml Water
 100 ml Coconut Milk
 1 Egg
 1 cup All Purpose Flour
 1 pinch Salt
 1.50 cups Fresh Grated Coconut
 ½ cup Shaved Palm Sugar

1

Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.

2

Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.

3

In a saucepan, add 1.5 cups of grated coconut, shaved palm sugar, Salt, and water. Add in a knot of pandan leaf and combine them all together on low heat. Set aside when well cooked.

4

In a crepe pan, pour in the batter and spread it by tilting the pan around.

5

Cook it for 2 mins and remove the crepe.

6

Now fill in the coconut stuffing in the crepe and roll it.

Ingredients

 5 Pandan Leaves
 300 ml Water
 100 ml Coconut Milk
 1 Egg
 1 cup All Purpose Flour
 1 pinch Salt
 1.50 cups Fresh Grated Coconut
 ½ cup Shaved Palm Sugar

Directions

1

Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.

2

Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.

3

In a saucepan, add 1.5 cups of grated coconut, shaved palm sugar, Salt, and water. Add in a knot of pandan leaf and combine them all together on low heat. Set aside when well cooked.

4

In a crepe pan, pour in the batter and spread it by tilting the pan around.

5

Cook it for 2 mins and remove the crepe.

6

Now fill in the coconut stuffing in the crepe and roll it.

Notes

Kueh Dadar
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