Kueh Dadar – 香兰椰丝卷

Kueh Dadar is one of the most popular Peranakan kuehs you see in shops around Singapore. Just take one bite into the pandan flavoured crepe bursting with a gula melaka grated coconut filling and it’s easy to see the appeal!

This recipe does not require many ingredients, but using fresh, quality ingredients will really elevate the flavour of the final product. Bottled pandan extract can be used as a shortcut in preparing the crepe batter but nothing compares to preparing your own from fresh pandan leaves. To get a more concentrated extract, you can even leave the strained pandan juice in the fridge overnight for the flavour to settle. As for the coconut milk and grated coconut, fresh is best! It is getting harder to find stalls selling freshly grated coconuts these days, but you should be able to locate them in bigger markets such as Tekka and Geylang Serai.

When it comes to preparing the pandan crepes, practice makes perfect! Do not use too much batter and use the same amount each time so you get consistently sized thin pandan blankets. Keep the fire on low so the crepes don’t brown.

These kueh dadars can be enjoyed anytime of the day, but is especially perfect for afternoon tea when you need a little sugar rush to pull you through the day!

#themeatmensg #simple #delicious

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  • Servings: 12

  • Time: 1 hr 30 mins

  • Skill: Easy

Ingredients:

    Coconut Filling:

    1. 500g grated coconut (white part only)

    2. 200g gula melaka (grated)

    3. 2 tbsp sugar

    4. 1/2 tsp of salt

    5. 2 pandan leaves

    6. 3 tbsp water

    Pandan juice:

    1. 50g pandan leaves

    2. 200ml water

    Pandan crepe batter:

    1. 200g all purpose flour

    2. 2 eggs

    3. 560ml coconut milk

    4. 200ml pandan juice

    5. 1 tbsp oil

    6. pinch of salt

    7. 1 tbsp oil

    8. 12 pieces baking sheet (to separate the pieces of pandan crepes)

    Steps:

    1. Prepare coconut filling. Add all ingredients for coconut filling to a wok and cook over low heat until gula melaka is melted and mixture comes together. The filling should be moist. Set aside to cool.

    2. Prepare pandan juice for pandan crepe batter. Using a food processor, blend pandan leaves with 200 ml water. Strain juice through a muslin cloth. Discard fibre.

    3. Place all ingredients for pandan crepe batter into the blender and blend until smooth. Strain to remove any lumps. The consistency of the batter should be like that of a single cream. Let batter rest for 30 minutes before cooking.

    4. Heat a non-stick pan over medium heat. Wipe pan with some kitchen towel dipped in oil.

    5. Ladle some batter into the pan., then tilt the pan around to create a thin and even crepe. Leave crepe to cook undisturbed for about 30 seconds flip and cook the order side, then transfer crepe to a plate.Place a piece of baking paper to separate each piece of crepe. Make about 12 crepes.

    6. Place 4 tablespoons of the coconut filling on the centre of a crepe. Fold 2 opposite sides of the crepe over filling, then roll up like a spring roll. Repeat for remaining ingredients.