Kueh Dadar (Kuih Ketayap)

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Kueh Dadar (Kuih Ketayap) is a popular dessert among the Peranakans (Nyonya) found in Singapore and Malaysia. It consists of luscious gula melaka grated coconut wrapped in a fragrant pandan pancake. As the sweetened grated coconut was already shown in the previous video, for this video I will just show you how to make the pandan pancake.

To see how the gula melaka grated coconut is done in video, please check out this post: Pulot Inti

To make this delicious dessert, click on the video tutorial and print out the recipe below.

Thank you

Please click Image and YouTube Link below to view Video Tutorial:

YouTube Link: https://youtu.be/dQL3yuD08zs

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Kueh Dadar (Kuih Ketayap)
Course: Snack
Author: Shiokman Eddie
Ingredients
PANDAN PANCAKE WRAPPER
  • 200 g plain flour
  • 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice
  • 250 ml thin santan 100 ml thick coconut milk + 150 ml water
  • 1 large egg 70 g
  • 1 tsp cooking oil
  • 1/2 tsp salt
  • Oil for greasing the crepe pan
INTI (Sweetened Grated Coconut)
  • 120 g gula melaka palm sugar
  • 50 ml water
  • 1/2 tsp salt
  • 300 g fresh grated coconut
Instructions
PANDAN PANCAKE WRAPPER
  1. Put 10 pandan leaves (cut into small pieces) into a blender
  2. Pour in 150 ml water into blender
  3. Blend pandan leaves into a fine pulp
  4. Sieve out 150 ml pandan juice by squeezing the pandan pulp dry
  5. Sieve 200 g plain flour
  6. Add 1/2 tsp salt
  7. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into bowl of sifted flour
  8. Mix until flour and santan come together
  9. Pour in the pandan juice and mix well
  10. Add 1/2 tsp cooking oil
  11. Add 1 large egg and mix well
  12. Heat up a non-stick pan over low heat
  13. Pour in a ladle of pandan batter
  14. Swirl the batter around to distribute it evenly
  15. Cook until the batter firms up
  16. Shake the pan until the pancake comes loose
  17. Gently lift one side to check that it’s cooked
INTI (Sweetened Grated Coconut)
  1. Cut 120 g gula melaka (palm sugar) block into small pieces
  2. Cut 6 pandan leaves and crush them by twisting
  3. Add 50 ml water into pan
  4. Add the cut gula melaka pieces
  5. Stir gula melaka and water over low heat
  6. Add 1/2 tsp salt
  7. Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
  8. Turn off the heat and remove pandan leaves from pan
  9. Add 300 g grated coconut into pan
  10. Warm up frying pan over low heat. Mix grated coconut with the melted gula melaka.
  11. Cook thoroughly until all the grated coconut is coated with the melted gula melaka
FINAL STEPS
  1. Place a heaped tsp of sweetened grated coconut onto pancake
  2. Roll it up tightly into a spring roll shape
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