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Servings:

Kueh Dadar (Stuffed Coconut Crepes)

The crepe is filled with grated coconut that has been cooked with Gula Melaka to give that wonderful delicious, sweet, caramelized flavor that Kueh Dadar is known for. To make the filling, I actually used desiccated coconut instead of fresh coconut flakes.

Total Time

20min

3.0

1 Rating

Author: ZaTaYaYummy

Servings:

Ingredients

Filling

•

1 cup

Desiccated Coconut

•

1 Tbsp

Water

•

1 cup

Palm Sugar

•

1/3 cup

Water

Crepe

•

Egg

•

1/2 cup

Coconut Cream

•

1/2 cup

Water

•

to taste

Pandan Paste

•

2/3 cup

All-Purpose Flour

•

Pandan Leaves

Cooking Instructions

Steam Desiccated Coconut (1 cup) and Water (1 Tbsp) for 15 minutes until softened.

Shave Palm Sugar (1 cup) and transfer into a saucepan.

In the saucepan, dissolve the Palm Sugar with Water (1/3 cup) over medium-low heat.

Once the desiccated coconut have been steamed, transfer them into the saucepan and stir-fry till everything is well combined and golden in color. Then let it cool while you make your crepe batter.

In the blender, blend the Egg (1) , Coconut Cream (1/2 cup) , Water (1/2 cup) , Pandan Paste (to taste) , All-Purpose Flour (2/3 cup) , and Pandan Leaves (8) together for 1 minute.

Strain the mixture with a fine sieve.

Lightly grease an 8-inch (20cm) frying pan and preheat it over medium low heat.

Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.

Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a spatula.

10.

Let it cook for 15 more seconds, then transfer to a plate to cool. Repeat until the batter is used up.

11.

To wrap, add about 2 Tbsp of filling to the side of the crepe, fold the sides in, and wrap up carefully. Serve immediately.

Nutrition Per Serving

CALORIES

209

FAT

9.1 g

PROTEIN

3.5 g

CARBS

29.1 g