Emerald Swirls: Kueh Dadar with Gula Melaka Coconut Filling

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Prepare the crepe batter. In a large bowl, whisk together the flour, coconut milk, pandan extract, egg, and salt until smooth. The batter should be thin enough to easily spread on a pan; if it's too thick, add a little more coconut milk, one tablespoon at a time.

   ~5 min

   Tip: For a more intense green color, add a drop or two of green food coloring.
2. 2

   Heat a lightly oiled non-stick skillet or crepe pan over medium-low heat. It's crucial to use low heat to prevent the crepes from browning too quickly and becoming crispy.

   ~2 min

   Tip: Test the heat by dropping a small amount of batter into the pan; it should sizzle gently and spread easily.
3. 3

   Pour about 2-3 tablespoons of batter onto the hot skillet and immediately swirl the pan to spread the batter thinly and evenly. The thinner the crepe, the better the texture will be.

   ~2 min

   Tip: If you have a crepe spreader, use it for a perfectly even crepe.
4. 4

   Cook the crepe for about 1-2 minutes, or until the edges start to lift and the surface appears set. You'll see tiny bubbles forming on the surface as it cooks.

   ~2 min

   Tip: Avoid overcooking, as the crepe should remain soft and pliable.
5. 5

   Carefully lift the crepe from the pan with a spatula and transfer it to a plate. Do not flip the crepe; it's only cooked on one side.

   ~1 min

   Tip: Stack the cooked crepes on top of each other to keep them moist.
6. 6

   Repeat steps 3-5 with the remaining batter, adding a little more oil to the pan as needed. You should have about 8-10 crepes.

   ~10 min

   Tip: If the crepes are sticking, ensure the pan is properly heated and lightly oiled.
7. 7

   Prepare the coconut filling. In a saucepan, combine the grated coconut, chopped Gula Melaka, water, and a pinch of salt. The salt enhances the sweetness.

   ~3 min

   Tip: Adjust the amount of Gula Melaka to your desired level of sweetness.
8. 8

   Cook the filling over medium heat, stirring constantly, until the Gula Melaka has melted and the mixture is slightly thickened. This usually takes about 5-7 minutes.

   ~7 min

   Tip: Be careful not to burn the Gula Melaka; reduce the heat if necessary.
9. 9

   Remove the filling from the heat and let it cool slightly. This will make it easier to handle.

   ~2 min

   Tip: The filling should be moist but not overly wet.
10. 10

    Fill the crepes. Place a spoonful of the coconut filling in the center of each crepe.

    ~2 min

    Tip: Don't overfill the crepes, or they will be difficult to roll.
11. 11

    Fold the sides of the crepe inwards, then roll it up tightly like a spring roll. This creates a neat and secure package.

    ~3 min

    Tip: Ensure the roll is tight to prevent the filling from spilling out.
12. 12

    Serve the Kueh Dadar immediately or store them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days.

    0

    Tip: For an extra touch, sprinkle the Kueh Dadar with a little extra grated coconut before serving.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts