Kuih Dadar / Kuih Tayap (Ketayap) - Pandan Pancakes / Crepes with Coconut & Palm Sugar Filling

Can you believe that I actually learnt how to make this kuih at high school? The class was called 'Home Science' during my time. It was conducted once a week and was only attended by the girls. I can't remember where the boys went, but the girls would gather at a 'kitchen lab' where we all got together at our own stations to learn how to sew and cook.

The first item we learnt to sew was an apron with gingham fabric. The lines and squares of the fabric make it easy for the first timer. As for cooking, I can only remember two dishes that I learnt to make during the classes - this Kuih Dadar and Ondeh Ondeh. It was great fun with all girls got together learning to cook and sew -  two subjects that were perceived as vital 'life skills' for young women 25 years ago......

Kuih Dadar / Kuih Tayap / Ketayap Recipe

Makes 8

Ingredients

Pandan crepes:

4 pandan leaves, cut into small pieces with kitchen scissors

200 ml water

100 ml coconut milk

1 egg

120 g plain flour, sieved

Pinch of salt

Cocout & Palm Sugar Filling:

70 g shredded coconut (note: you can use dessicated coconut but I prefer the texture of the shredded coconut)

60 g dark palm sugar (Gula Melaka)

1 pandan leaf, tie into a knot

3 tbsp water

Method:

1. To make the Coconut & Palm Sugar Filling: Heat the palm sugar with water in a small saucepan until the sugar is melted. Add pandan leaf and shredded coconut. Mix well and continue to cook under low heat for 2-3 minutes.

2. To make the Pandan Crepes: use a blender to blend pandan leaves and water together. Squeeze out all the juice through a fine sieve into a large bowl. Add coconut milk and egg in the pandan juice and mix well with a whisk. Add flour and whisk until lump free. Use a sieve if neccessary.
3. Heat a 6-inch non-stick fry pan with medium low heat. Spray a thin layer of oil.
4. Pour 1/4 cup of the crepe batter to the pan and swirl to cover the pan. Cook for 1 minute and turn over for another minute or until cooked. Repeat until all the batter is finished.
5. Lay a crepe on a plate surface, spoon 1 1/2 tbsp of the coconut and palm sugar filling and roll it up like the shape of spring roll. Repeat with the rest of the crepes.

6. Serve as tea / coffee time snack.