Kueh Dadar (Kuih Ketayap) Recipe – Pandan Pancake with Gula Melaka Coconut Filling

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Kueh Dadar, also known as Kuih Ketayap, is a beloved Peranakan dessert. It features a soft, fragrant pandan-flavoured pancake wrapped around a sweet and aromatic gula melaka grated coconut filling.

The natural green colour comes purely from pandan juice, and the filling is rich with palm sugar and fresh coconut. Perfect for afternoon tea or as a festive treat!

Note: The sweetened grated coconut (inti) recipe is the same as my Pulut Inti filling. You can prepare it in advance. Please click on this post: Pulot Inti

Watch my step-by-step video tutorial below:

Thank you

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

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Kueh Dadar (Kuih Ketayap)
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Dessert, Snack
Cuisine: Peranakan
Servings: 1 Makes about 12–15 rolls
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
Gula Melaka Coconut Filling (Inti)
  • 120 g gula melaka palm sugar
  • 50 ml water
  • 1/2 tsp salt
  • 300 g fresh grated coconut
  • 6 pandan leaves, crushed
Instructions
Prepare Pandan Juice

  1. Cut 10 pandan leaves into small pieces.

  2. Blend with 150 ml water until fine.

  3. Strain and squeeze to extract 150 ml pandan juice. Set aside.

Make the Pancake (Crepe) Batter

  1. Sieve 200 g plain flour into a blowl

  2. Add 1/2 tsp salt
  3. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into bowl of sifted flour
  4. Mix until flour and santan come together

  5. Add the 150 ml pandan juice and mix well.

  6. Add 1/2 tsp cooking oil and 1 large egg. Whisk until the batter is smooth.

  7. Strain the batter if needed for a smoother texture.

  8. Let the batter rest for 15–20 minutes

Cook the Pancakes (Crepes)

  1. Heat up a non-stick pan over low heat. Lightly grease with oil.

  2. Pour a ladle of batter and swirl to spread evenly into a thin circle.

  3. Cook until the edges firm up and the surface is set.

  4. Gently shake the pan or lift with a spatula to release.

  5. Cook the other side briefly if needed. Stack cooked pancakes under a cloth to keep them soft.

Make the Gula Melaka Coconut Filling (Inti)
  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
Assemble the Kueh Dadar

  1. Place a pancake on a plate.

  2. Spoon a heaped teaspoon of filling onto the centre.

  3. Fold the sides in and roll tightly like a spring roll.

  4. Repeat with the remaining pancakes and filling.

Recipe Notes

Pro Tips & Notes

  • Rest the batter for smoother, more elastic pancakes.
  • Use low heat to prevent the green colour from browning.
  • Don’t overfill — it makes rolling difficult.
  • The pancakes stay soft when kept covered.
  • You can make the filling a day ahead.
  • Store finished kueh in an airtight container in the fridge for up to 2 days. Bring to room temperature or warm slightly before serving.
  • For a richer flavour, add a little more coconut milk to the batter.
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