PANDAN CREPE WITH COCONUT FILLING (KUIH DADAR/TAYAP)

This is one of my hubby favorite snack back from Malaysia. I was so happy to received this special cookbook from my cousin at Malaysia. I had been trying to get this cookbook from all websites and stores and most of them are sold out.

Now I can try all this cookbook recipe and share it with all my blogger friends who are interested in Nonya cuisine.

INGREDIENTS :

For Pandan Juice:
5 pandan leaves, chopped
3-4 tbsp water

For Crepe Batter:
120 g all-purpose flour
1 large egg
300 ml coconut milk mixed with
1/4 tsp salt
3 tbsp pandan juice / 1 tsp pandan paste
For Filling:
90 g Gula Melaka / Palm sugar, finely chopped
1 tbsp sugar
1 pandan leaf, knotted
50 ml water
1/2 coconut grated (white part only)
1 tsp cornstarch/cornflour

For Coconut Sauce:
150 ml coconut milk
50 g sugar
2 tsp cornstarch/cornflour



METHODS :

1. Combine the pandan leaf and water in an electric blender and blitz for a minute. Wrap the pulverised pandan in a muslin/cheese cloth and squeeze to extract juice, or strain through a fine sieve. Set aside. (P/S: I omit this method and I used pandan paste)

2. Sieve the flour into a mixing bowl. Make a well in the centre and crack in the egg. Slowly stir in the salted coconut milk and 3 tbsp thick pandan juice / 1 tsp pandan paste. Leave batter to stand while cooking the filling.

3. To cook the filling, combine the palm sugar with the sugar, pandan leaf and water in a pot. Cook cover in a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and cornflour/cornstarch and continue to cook for a few more minutes, about 15-20 minutes. Dish out into a bowl.

4. Heat up a shallow frying pan over a low flame and greased lightly with oil. Pour 2 tbsp of the crepe batter in the centre and swirl the panto coat it to form a thin crepe of about 13-cm / 5-inches diameter.

5. When the crepe is cooked, turn out onto a board (coarse surface facing down).

6. Place 2 heaped tsp of filling on the crepe abd roll up like spring roll style.

7. To cook the coconut sauce, combine all the sauce ingredients in a small pot and mix well. Cook over a slow fire until mixture thickens and boils.

8. Serve the Kuih Dadar with the Coconut Sauce.....yummy!!!!