• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Kuih Dadar (Coconut Pandan Crepes)

Kuih Dadar (Coconut Pandan Crepes)

A popular snack in Malaysia, these coconut pandan crepes are made with coconut milk and fresh pandan extract. The filling is a mixture of melted palm sugar and freshly grated coconut.

Malaysian Coconut Pandan Crepes (Kuih Dadar)

Palm sugar can be made from any variety of palm tree including coconut (coconut is a variety of palm but, in consumer terms, palm sugar and coconut sugar are not synonymous). Palm sugar is sold in cakes. Depending on the palm variety from which it was made, palm sugar cake may be beige, golden brown or dark brown.

It might be tempting to use pandan extract to cut down on the preparation but, if you want the natural flavor and color of pandan, and if you want to get the feel of making this snack the authentic way, there’s nothing like grinding pandan leaves to get the bright green aromatic water.

Kuih Dadar (Coconut Pandan Crepes)

Recipe by Connie Veneracion
Pandan is to Southeast Asia what vanilla is to the Western world. These are filled crepes much like Western-style crepes and you cook them the same way too. But the flavor and aroma of crepes made with pandan water and filled with grated coconut sweetened with palm sugar will give your nose and taste buds an entirely new experience. They are delicious!
Prep Time 10 mins
Cook Time 20 mins
Cooling time 10 mins
Total Time 40 mins
Course Snack
Cuisine Malaysian
Servings 4 people
Coconut Pandan Crepes
Print Recipe

Ingredients
  

For the filling

  • ½ cup chopped palm sugar
  • 1 ½ cups freshly grated coconut
  • 1 pinch salt

For the crepes

  • 10 pandan leaves
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 cup coconut milk
  • palm oil for brushing the pan

To garnish

  • 1 teaspoon toasted sesame seeds

Instructions
 

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.
    Palm sugar
  • Stir in the grated coconut and salt. Continue cooking, stirring often, for a minute or two or until quite dry.
    Palm sugar and grated coconut
  • 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.
    Cutting and soaking pandan leaves to make extract
  • Stain the leaves to get the extract.
    Making pandan 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.
    Crepe made with coconut milk and pandan extraxt
  • 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.

Notes

Updated from a recipe originally published in November 19, 2014
Keyword kuih, palm sugar, Pandan
Explore Southeast Asian Food
Inihaw na Panga ng Tuna (Grilled Tuna Collar)

Inihaw na Panga ng Tuna (Grilled Tuna Collar)

Filipino beef pares with broth on the side

Beef Pares

Thai Pork Larb

Pork Larb (Laab)

Published: April 3, 2021 • Last modified: November 10, 2021 ♥ All Recipes, Malaysian, Southeast Asian Food, Sweets
Further Reading
Chinese-style fried rice in white ramekin

How To Cook Chinese-style Fried Rice

Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Mandarin oranges

Symbolic Food for the Lunar New Year

Sidebar

Experience Asia

Thai Hot and Sour Soup (Tom Saap) Garnished with Chili

Thai Hot and Sour Soup (Tom Saap)

Thai cucumber salad garnished with peanuts and cilantro

Thai Cucumber Salad with Sweet and Tangy Chili Dressing

Japanese sakura rice bowls

Two Reasons to Go Back to Japan

Sam Veneracion making pottery. Bat Trang Village, Vietnam.

The Authentic Bat Trang Ceramic Village Tour and Pottery Class

Thai meatballs in curry sauce

Thai-style Meatballs in Coconut Curry Sauce

  • About
  • Privacy
  • Archive

Inspiration

“A full belly conquers all.”

From the film Saving Face
Popular Posts
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • 3 Soy Sauce Braised Pork Belly
  • Steamed Pompano With Ginger Sauce
  • Tofu in Oyster Sauce
  • Slow Cooker Chinese-style Beef Tendon
Not So Fine Print

Devour Asia does NOT work with “brands”.

Devour Asia does NOT accept guest posts.

Devour Asia does NOT outsource recipe development, writing, photography and videography.

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.