Desserts, Recipes, Snacks

Sweet Coconut Pandan Pancakes – Kuih Dadar

I first had kuih dadar, sometimes known as kuih tayap, on a trip to Malaysia a couple of years back. They’re unbelievably popular there, as well as in Singapore and parts of Indonesia, namely Java.

Kuih dadar are sweet pancakes, coloured with the juice of pandan leaves and stuffed with shredded coconut, sweetened with palm sugar. One bite, and it’s easy to see why these addictive sweets are so popular across that side of the world!

The coconut filling is traditionally made with Gula Melaka or Malaysian palm sugar, which is darker than Thai palm sugar. If you can’t get hold of it, then use whatever palm sugar you have. You can even use brown sugar at a push.

Fresh coconut is best but frozen, shredded coconut is easier to get hold of in the U.K. If you are going to use frozen, just leave it out to defrost and drain a bit of the excess water off before you use it.

 

 

Sweet Coconut Pandan Pancakes - Kuih Dadar
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Kuih dadar are sweet pancakes, coloured with the juice of pandan leaves and stuffed with shredded coconut, sweetened with palm sugar
    Servings Prep Time
    makes 6 pancakes 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    makes 6 pancakes 10 minutes
    Cook Time
    10 minutes
    Sweet Coconut Pandan Pancakes - Kuih Dadar
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Kuih dadar are sweet pancakes, coloured with the juice of pandan leaves and stuffed with shredded coconut, sweetened with palm sugar
      Servings Prep Time
      makes 6 pancakes 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      makes 6 pancakes 10 minutes
      Cook Time
      10 minutes
      Ingredients
      For the filling
      For the pancakes
      Servings: 6 pancakes
      Units:
      Instructions
      1. Place the palm sugar and 60 ml of water in a pan over a medium heat, and simmer until it forms a syrup. Add the coconut, and a pinch of salt, and coat with the syrup. Set aside.
      2. For the pancake batter, put the pandan leaves in a blender, with 100 ml of water and blend.
      3. Strain the juice in the blender through a fine sieve into a large mixing bowl. Discard the pandan leaves.
      4. Add the coconut milk, egg, salt, and flour to the pandan juice and whisk into a smooth batter.
      5. Heat a knob of butter, or a tablespoon of oil in a non-stick frying pan, and cook a ladle full of the batter at a time, until all the mix is gone. Place a couple of tablespoons of the coconut mix in the middle of each pancake, and roll up like a spring roll.

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