Kuih Dadar / Ketayap Recipe (Pandan Crepes with Coconut Filling)

Flour: The base for the crepe batter, providing structure and texture.

Coconut milk: Adds richness and a subtle coconut flavor to the crepe batter.

Egg: Helps bind the batter and gives the crepes a tender texture.

Pandan extract: Provides the crepes with their characteristic green color and unique aroma.

Salt: Enhances the overall flavor of the crepes.

Grated coconut: Forms the main component of the sweet filling, offering a chewy texture.

Palm sugar: Sweetens the filling with a rich, caramel-like flavor.

Water: Helps dissolve the sugar and mix the filling ingredients.

Pandan leaf: Adds an extra layer of fragrance to the filling mixture.

When making the crepes, ensure the batter is smooth and lump-free by whisking it thoroughly. If you find any lumps, you can strain the batter through a fine sieve. This will help achieve a thin and even crepe that cooks uniformly. Additionally, let the batter rest for about 15-20 minutes before cooking to allow the flour to fully hydrate, resulting in a more tender crepe.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar texture and is gluten-free, making it suitable for those with gluten intolerance.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it may not be as rich as coconut milk.

• large egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• pandan extract - Substitute with vanilla extract: While it won't provide the same green color or unique flavor, vanilla extract can add a pleasant aroma and taste.

• salt - Substitute with soy sauce: A small amount of soy sauce can add a similar salty flavor with an additional umami depth.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be rehydrated with a bit of water to mimic the texture of fresh grated coconut.

• brown sugar - Substitute with white sugar: White sugar can be used, though it lacks the molasses content of brown sugar, which can be compensated with a small amount of molasses.

• palm sugar - Substitute with maple syrup: Maple syrup can provide a similar sweetness and depth of flavor, though it is more liquid.

• water - Substitute with coconut water: Coconut water can enhance the coconut flavor in the recipe.

• pandan leaf - Substitute with bay leaf: While it won't provide the same flavor, bay leaf can add a subtle aromatic note to the filling.

• To store Kuih Dadar in the refrigerator, place them in an airtight container. They can be kept fresh for up to 2-3 days. Ensure the container is sealed properly to maintain the crepes' moisture and prevent them from drying out.
• For longer storage, freezing is an excellent option. Lay each crepe flat on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours until they are firm.
• Once the crepes are frozen, transfer them to a freezer-safe bag or container. Separate each crepe with a piece of parchment paper to prevent them from sticking together. They can be stored in the freezer for up to 2 months.
• When ready to enjoy, thaw the Kuih Dadar in the refrigerator overnight or at room temperature for a few hours. Reheat them gently in a non-stick pan over low heat or in the microwave for a few seconds until warmed through.
• If you prefer to store the coconut filling separately, place it in an airtight container and refrigerate for up to 3 days. For freezing, portion the filling into small containers or freezer bags, and freeze for up to 2 months. Thaw in the refrigerator before using.
• To maintain the best texture and flavor, avoid refreezing Kuih Dadar once they have been thawed.

• Microwave Method: Place the Kuih Dadar on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds. Check if warm enough; if not, continue in 15-second intervals. Be cautious not to overheat, as this can make the crepes rubbery.

• Steaming Method: Set up a steamer and bring water to a gentle boil. Place the Kuih Dadar on a heatproof plate and steam for 3-5 minutes. This method helps maintain the soft texture of the crepes and keeps the coconut filling moist.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the Kuih Dadar in aluminum foil to prevent drying out. Place on a baking sheet and heat for about 10 minutes. Check for warmth and heat for an additional 2-3 minutes if necessary.

• Pan Method: Heat a non-stick pan over low heat. Place the Kuih Dadar in the pan and cover with a lid. Heat for 2-3 minutes on each side, ensuring even warming. This method can slightly crisp up the crepes edges, adding a delightful texture contrast.

• Air Fryer Method: Preheat the air fryer to 300°F (150°C). Place the Kuih Dadar in the basket, ensuring they are not overcrowded. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method can give a slight crisp to the exterior while keeping the inside moist.

• Mixing bowl: Used to combine the flour, coconut milk, egg, pandan extract, and salt into a smooth batter.

• Whisk: Essential for blending the batter ingredients until smooth and lump-free.

• Non-stick pan: Ideal for cooking the crepes evenly without sticking.

• Ladle: Helps in pouring the right amount of batter into the pan.

• Spatula: Useful for flipping the crepes once the edges start to lift.

• Saucepan: Used to cook the coconut filling mixture until it thickens.

• Wooden spoon: Handy for stirring the coconut filling mixture to ensure even cooking.

• Knife: Needed to tie the pandan leaf into a knot.

• Plate: For placing the cooked crepes before filling them.

• Spoon: Used to place the coconut filling onto each crepe before rolling them up.

Prepare the filling: Make the coconut filling ahead of time and store it in the refrigerator. This allows you to focus solely on making the crepes when you're ready.

Use a blender: Blend the batter ingredients to ensure a smooth consistency quickly, saving you the time of whisking by hand.

Preheat the pan: Ensure your non-stick pan is preheated before pouring the batter. This speeds up the cooking process and ensures even cooking.

Batch cooking: Cook multiple crepes at once if you have a large enough pan or griddle. This reduces the overall cooking time.