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

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Kueh Dadar (Kuih Ketayap) is a traditional Singaporean and Malaysian dessert made of thin pandan-flavoured crepes filled with sweet grated coconut and gula melaka. The signature green colour comes purely from natural pandan juice, while the filling offers a rich caramel-like sweetness from palm sugar and fresh coconut.

This complete step-by-step recipe helps you make authentic Kueh Dadar at home, ideal for afternoon tea, potluck gatherings, or festive celebrations like Hari Raya and Chinese New Year.

Watch my complete step-by-step video tutorial below:

YouTube Link: https://youtu.be/ue1YhQBl-H4

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Kueh Dadar (Kuih Ketayap)

Course Dessert, Snack
Cuisine Peranakan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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

  • Cut 10 pandan leaves into small pieces.
  • Blend with 150 ml water until fine.
  • Strain and squeeze to extract 150 ml pandan juice. Set aside.

Make the Pancake (Crepe) Batter

  • Sieve 200 g plain flour into a blowl
  • Add 1/2 tsp salt
  • Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into bowl of sifted flour
  • Mix until flour and santan come together
  • Add the 150 ml pandan juice and mix well.
  • Add 1/2 tsp cooking oil and 1 large egg. Whisk until the batter is smooth.
  • Strain the batter if needed for a smoother texture.
  • Let the batter rest for 15–20 minutes

Cook the Pancakes (Crepes)

  • Heat up a non-stick pan over low heat. Lightly grease with oil.
  • Pour a ladle of batter and swirl to spread evenly into a thin circle.
  • Cook until the edges firm up and the surface is set.
  • Gently shake the pan or lift with a spatula to release.
  • Cook the other side briefly if needed. Stack cooked pancakes under a cloth to keep them soft.

Make the Gula Melaka Coconut Filling (Inti)

  • Cut 120 g gula melaka (palm sugar) block into small pieces
  • Cut 6 pandan leaves and crush them by twisting
  • Add 50 ml water into pan
  • Add the cut gula melaka pieces
  • Stir gula melaka and water over low heat
  • Add 1/2 tsp salt
  • Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
  • Turn off the heat and remove pandan leaves from pan
  • Add 300 g grated coconut into pan
  • Warm up frying pan over low heat. Mix grated coconut with the melted gula melaka.
  • Cook thoroughly until all the grated coconut is coated with the melted gula melaka

Assemble the Kueh Dadar

  • Place a pancake on a plate.
  • Spoon a heaped teaspoon of filling onto the centre.
  • Fold the sides in and roll tightly like a spring roll.
  • Repeat with the remaining pancakes and filling.

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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