Kuih Dadar (Coconut Pandan Crepes)
For the filling
- ½ cup chopped palm sugar
- 1 ½ cups freshly grated coconut
- 1 pinch salt
For the crepes
- 1 teaspoon toasted sesame seeds
Make the filling
- Place the chopped palm sugar in a thick-bottomed pan and add a tablespoon of water. Melt over medium-low heat until fully dissolved.
- Stir in the grated coconut and salt. Continue cooking, stirring often, for a minute or two or until quite dry.
- Cool the filling.
Make the crepes
- Cut the pandan leaves into small pieces. Place in the food processor or blender and add half a cup of hot water. Steep until cool. Process until finely chopped.
- Stain the leaves to get the extract.
- In a bowl, whisk together the flour and salt.
- Pour in the pandan extract and coconut milk. Stir until smooth.
- Heat a crepe pan (or an ordinary frying pan) and brush lightly with oil.
- Pour about a quarter cup of the crepe batter and swirl the pan to make the batter spread thinly.
- Cook the crepe just until set. Flip and cook for a few seconds longer.
- Repeat until all the batter has been used.
Assemble the coconut pandan crepes
- Lay a crepe flat on a plate.
- Place a heaping tablespoon of the filling across the center.
- Fold in the two sides then fold in the side nearest you. Roll the crepe outward to completely seal the filling.
- Repeat until all the crepes have been filled or until you run out of filling.
- Sprinkle the coconut pandan crepes with toasted sesame seeds before serving.