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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 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine Malaysian
Servings 4 people

Ingredients
  

For the filling

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

For the crepes

To garnish

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.
  • 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.

Notes

Updated from a recipe originally published in November 19, 2014
Keyword kuih, palm sugar, Pandan