Kuih Dadar: traditional asian pandan and coconut crepes
Today I tackled a traditional Malay dessert called kuih dadar here in Singapore. It's basically a silky-soft crepe made from pandan juice, coconut milk and flour, with a wonderful gula melaka [dark palm sugar] and shredded coconut filling. It was very satisfying to make my own [misshapen] kuih dadar because it's something I've eaten since I was a child. Being able to make traditional food somehow makes me feel very grown-up :)
Recipe from Almost Bourdain, who predictably has much prettier pictures than I do. She also gives a step-by-step tutorial of how to fill and roll the crepes, which is really helpful.
Makes 8
Pandan crepes:
4 pandan leaves, cut into small pieces with kitchen scissors
200 ml water
100 ml coconut milk
1 egg
120 g plain flour, sieved
Pinch of salt
Coconut & Palm Sugar Filling:
70 g shredded coconut (note: you can use dessicated coconut but I prefer the texture of the shredded coconut)
60 g dark palm sugar (Gula Melaka)
1 pandan leaf, tied into a knot
3 tbsp water
Method:
To make the Coconut & Palm Sugar Filling: Heat the palm sugar with water in a small saucepan until the sugar is melted. Add pandan leaf and shredded coconut. Mix well and continue to cook under low heat for 2-3 minutes.
To make the Pandan Crepes: use a blender to blend pandan leaves and water together. Squeeze out all the juice through a fine sieve into a large bowl. Add coconut milk and egg in the pandan juice and mix well with a whisk. Add flour and whisk until lump free. Use a sieve if neccessary.
Heat a 6-inch non-stick fry pan with medium low heat. Spray a thin layer of oil. Pour 1/4 cup of the crepe batter to the pan and swirl to cover the pan. Cook for 1 minute and turn over for another minute or until cooked. Repeat until all the batter is finished. Lay a crepe on a plate surface, spoon 1 1/2 tbsp of the coconut and palm sugar filling and roll it up like the shape of spring roll. Repeat with the rest of the crepes.
Mine came out way too fat because I put too much filling in, but if you've tasted gula melaka then you'll know why. I also need to work on making the crepes more even. I found there was no need for oil in the pan as long as you have a really good non-stick pan, but if you are using oil, use sparingly! The crepes are not meant to be oily. Try to make them as thin as you can.
First time post yay! Have a great day guys.
Recipe from Almost Bourdain, who predictably has much prettier pictures than I do. She also gives a step-by-step tutorial of how to fill and roll the crepes, which is really helpful.
Makes 8
Pandan crepes:
4 pandan leaves, cut into small pieces with kitchen scissors
200 ml water
100 ml coconut milk
1 egg
120 g plain flour, sieved
Pinch of salt
Coconut & Palm Sugar Filling:
70 g shredded coconut (note: you can use dessicated coconut but I prefer the texture of the shredded coconut)
60 g dark palm sugar (Gula Melaka)
1 pandan leaf, tied into a knot
3 tbsp water
Method:
To make the Coconut & Palm Sugar Filling: Heat the palm sugar with water in a small saucepan until the sugar is melted. Add pandan leaf and shredded coconut. Mix well and continue to cook under low heat for 2-3 minutes.
To make the Pandan Crepes: use a blender to blend pandan leaves and water together. Squeeze out all the juice through a fine sieve into a large bowl. Add coconut milk and egg in the pandan juice and mix well with a whisk. Add flour and whisk until lump free. Use a sieve if neccessary.
Heat a 6-inch non-stick fry pan with medium low heat. Spray a thin layer of oil. Pour 1/4 cup of the crepe batter to the pan and swirl to cover the pan. Cook for 1 minute and turn over for another minute or until cooked. Repeat until all the batter is finished. Lay a crepe on a plate surface, spoon 1 1/2 tbsp of the coconut and palm sugar filling and roll it up like the shape of spring roll. Repeat with the rest of the crepes.
Mine came out way too fat because I put too much filling in, but if you've tasted gula melaka then you'll know why. I also need to work on making the crepes more even. I found there was no need for oil in the pan as long as you have a really good non-stick pan, but if you are using oil, use sparingly! The crepes are not meant to be oily. Try to make them as thin as you can.
First time post yay! Have a great day guys.