Kuih Dadar Recipe (Kuih Ketayap)

All-purpose flour: The base for the crepe batter, providing structure and texture.

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

Pandan extract: Gives the crepe its vibrant green color and unique aroma.

Egg: Helps bind the batter and adds a slight richness.

Salt: Enhances the overall flavor of the crepe.

Grated coconut: Forms the main component of the filling, providing texture and a fresh coconut taste.

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

Water: Helps dissolve the palm sugar and combine the filling ingredients.

When making the crepes, ensure your pan is at the right temperature. If it's too hot, the batter will cook too quickly and become too crispy, making it difficult to roll. If it's too cool, the crepes will be too thick. Aim for a medium heat and adjust as necessary. Use a small amount of oil or butter to lightly grease the pan before each crepe to ensure they don't stick.

• all-purpose flour - Substitute with rice flour: Rice flour provides 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 slightly alter the taste of the dish.

• pandan extract - Substitute with vanilla extract: Vanilla extract can provide a sweet aroma, though it won't replicate the unique flavor of pandan.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami taste.

• fresh or desiccated grated coconut - Substitute with shredded coconut flakes: Shredded coconut flakes can provide a similar texture and flavor.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar caramel-like sweetness, though it may be slightly less complex in flavor.

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

• Allow the Kuih Dadar to cool completely before storing. This prevents condensation, which can make the crepes soggy.
• Place the Kuih Dadar in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. This keeps the coconut filling fresh and the crepes soft.
• For longer storage, wrap each Kuih Dadar individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Kuih Dadar can be frozen for up to 2 months.
• When ready to enjoy, thaw the Kuih Dadar in the refrigerator overnight. This ensures they defrost evenly without becoming mushy.
• To reheat, use a microwave on low power for 20-30 seconds or steam them for a few minutes until warmed through. Avoid overheating to maintain the texture of the crepes and the coconut filling.
• If you prefer a slightly crispy texture, you can lightly pan-fry the Kuih Dadar in a non-stick pan over low heat for a minute on each side.

• Microwave: 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 or until warm. Be cautious not to overheat, as it can make the crepe rubbery.

• Steamer: Arrange the Kuih Dadar in a single layer on a steaming tray. Steam over boiling water for about 5 minutes. This method helps maintain the soft texture of the crepe and keeps the coconut filling moist.

• Oven: Preheat the oven to 300°F (150°C). Wrap the Kuih Dadar in aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through. This method is ideal if you're reheating a larger batch.

• Stovetop: 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, flipping once, until warmed through. This method gives a slight crisp to the crepe while keeping the filling warm and delicious.

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

• Whisk: A utensil used to blend the ingredients in the mixing bowl until smooth.

• Non-stick pan: A pan that prevents the batter from sticking, used to cook the crepes.

• Ladle: A deep spoon used to pour the batter into the pan.

• Spatula: A flat tool used to flip the crepes and ensure they cook evenly on both sides.

• Pan: A separate pan used to cook the coconut filling with palm sugar and water.

• Spoon: A utensil used to place the coconut filling onto each crepe before rolling.

• Measuring cups: Tools used to measure the ingredients accurately, such as flour, coconut milk, and water.

• Measuring spoons: Tools used to measure smaller quantities of ingredients like pandan extract and salt.

Prepare the filling in advance: Make the coconut filling a day ahead and store it in the fridge to save time on the day of cooking.

Use a blender: Blend the batter ingredients to ensure a smooth consistency quickly, reducing prep time.

Non-stick pan: Use a good non-stick pan to avoid sticking and make flipping the crepes easier and faster.

Batch cooking: Cook multiple crepes at once if you have a large enough pan or griddle to speed up the process.

Pre-measure ingredients: Measure all ingredients before starting to streamline the cooking process.