Kueh Dadar

1 hour 30 minutes


12 pcs

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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Add 20 pandan leaves and 200 ml water to blender, blend until smooth and strain with muslin cloth
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In a bowl whisk all the crepe batter ingredients until you get a smooth batter.
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Rest 30 minutes before cooking.
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Add all the ingredients for coconut filling to a wok.
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On low heat, cook till it comes together. The texture should be moist. Set aside to let it cool.
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Heat a pan over a moderate heat, then wipe it with oiled kitchen paper.
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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.
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Once cooked, transfer crepe to baking paper. Continue until batter is used.
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Place coconut filling in the centre of a crepe.
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Fold the sides and roll it like a spring roll. Repeat for the rest of the crepes
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