Kueh Dadar

You might not be able to visit Singapore during this period, so we’re bringing some of our local recipes to you!

Kueh dadar is a popular snack here, filled up with cooked grated coconut and gula melaka (palm sugar). A pan can then be used to make a thin pandan crepe, which can take some precision to get right. Use the same amount each time so you get consistently sized thin pandan blankets all the time. 

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  • Servings: 12 pcs

  • Time: 1 hour 30 minutes

  • Skill: Easy

Coconut Filling:

  1. 500g grated coconut (white part only)

  2. 200g gula melaka (palm sugar finely chopped)

  3. ½ tsp of salt

  4. 4 pandan leaves (in a knot)

  5. 3 tbsp water

  6. Ingredients

    Pandan juice:

    1. 50g pandan leaves

    2. 200ml water

    3. Ingredients

      Pandan crepe batter:

      1. 200g all-purpose flour

      2. 2 ;arge eggs

      3. 500ml coconut milk

      4. 200ml pandan juice

      5. 1 tbsp oil

      6. Pinch of salt


      1. Add 20 pandan leaves and 200 ml water to blender, blend until smooth and strain with muslin cloth

      2. In a bowl whisk all the crepe batter ingredients until you get a smooth batter.

      3. Rest 30 minutes before cooking.

      4. Add all the ingredients for coconut filling to a wok.

      5. On low heat, cook till it comes together. The texture should be moist. Set aside to let it cool.

      6. Heat a pan over a moderate heat, then wipe it with oiled kitchen paper.

      7. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer, then leave to cook, undisturbed for about 30 seconds.

      8. Once cooked, transfer crepe to baking paper. Continue until batter is used.

      9. Place coconut filling in the centre of a crepe.

      10. Fold the sides and roll it like a spring roll. Repeat for the rest of the crepes

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