• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Honest Food Talks Logo
  • About
    • About
    • Advertise With Us
    • Our Team
    • Featured Writers
    • Write For Us
    • Gallery
  • Reviews
  • Recipes
    • In The Kitchen
  • Interviews
    • Do An Interview With Us
  • Guides
  • Navigation Menu: Social Icons

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Kuih Dadar (Ketayap), Simple Pandan Crepe Recipe

March 5, 2020 by Honest Food Talks

kuih-dadar-ketayap

Kuih Dadar or Ketayap, is a pandan flavoured rolled crepe filled with grated coconut and palm sugar. Kuih is a term used for both sweet or savoury snacks in South East Asia. The thin pancakes are also called Dadar Gulung. Dadar, in Indonesian means pancakes, while Gulung means ‘to roll’.

It is a popular tea time snack in Nyonya culture or Peranakan cuisine. The cuisine comes from descendants of early Chinese migrants who settled in Penang, Malacca, Singapore, and Indonesia, inter-marrying with local Malays.

You can often find street vendors selling a variety of Nyonya snacks at night markets or on busy roads. For us, this pandan rolled crepe is our favourite. Learn how to make the sweet treat with this simple Nyonya kuih recipe below.

kuih-dadar-ketayap
Print Recipe
4.08 from 27 votes

Kuih Dadar

Kuih Dadar, also known as Dadar Gulung or Kuih Ketayap around the Malay Penisula. Learn to make this sweet Nyonya kuih.
Cook Time40 mins
Total Time40 mins
Course: Dessert
Cuisine: Malaysian
Keyword: dadar, gulung, kuih, pandan
Servings: 4
Calories: 358kcal

Ingredients

Pandan Juice

  • 8 fresh pandan leaves cut into small chunks
  • 200 ml water

Coconut Filling

  • 200 g desiccated coconut
  • 240 g palm sugar
  • 400 ml water

Pancake Batter

  • 150 g plain flour
  • ½ tsp salt
  • 1 large egg
  • 150 ml pandan juice from the first step
  • 300 ml coconut milk
  • 1 tbsp veg oil

Instructions

For The Pandan Juice

  • Cut the pandan leaves into small pieces. Blend this with the water in a food processor until smooth.
  • Strain through a sieve and collect the pandan juice.
    This step can be made a few hours in advance to save some time.

For the Coconut Filling

  • Mix the palm sugar with water in a pot over a medium heat.
  • Once the palm sugar dissolves, add the desiccated coconut. Cover the pot and simmer on low heat for 10 minutes.
  • Remove from the heat and set aside to cool once most of the water has evaporated. The coconut and palm sugar mixture should have a thick consistency.

For the Pancake Mix

  • Sift the plain flour and salt into a large bowl.
  • Add the egg and the pandan juice to the mixture and mix well.
  • Incorporate the vegetable oil and coconut milk.
  • Whisk until batter is smooth.
  • Rest for the pancake batter for approximately 15 – 20 minutes.
  • Pre heat a non stick saucepan over a low heat. Lightly grease the pan with a small amount of oil.
  • Pour ¼ cup of the batter each time to get evenly sized pancakes.
  • Begin pouring the batter from the middle, and pour slowly in a circular motion so that the batter spreads evenly on the saucepan.
  • Once the edge turns a golden brown colour, flip using a spatula and cook the other side.
  • Set aside to cool before assembling.

Assemble

  • Put 1-2 tbsp of the premade coconut filling into at one edge of the pancake.
  • Fold the pancake over the filling and fold in the sides.
  • Roll it up and serve.

Finally, serve the pancakes with desiccated coconut and milk tea. Infused with natural pandan juice, the thin pancakes will present a bright green exterior. Using freshly made pandan juice will give the pancakes a sweeter and stronger aromatic scent from the pandan leaves. For those living in London, pandan leaves can be bought from Chinese supermarkets in Chinatown or any Wing Yip branch.

If you’re feeling lazy, some vendors in London also sell freshly made kuih dadar such as Sambal Shiok.

Looking for more Malaysian restaurants to try out? Read our guide to Malaysian food in London.

Written by Honest Food Talks , March 5, 2020

Previous Post: « Best Dim Sum in London, 7 Must-Try Restaurants to Yum Cha
Next Post: Meet Sarah Hogan of Happy Hour Cakes »

Reader Interactions

Comments

  1. AvatarOrval

    November 6, 2020 at 7:43 am

    3 stars
    Love it

  2. AvatarJerrold

    November 7, 2020 at 2:46 am

    3 stars
    So many steps involved…

  3. AvatarJamika

    November 8, 2020 at 12:27 pm

    5 stars

  4. AvatarJerome

    November 8, 2020 at 3:29 pm

    4 stars

  5. AvatarRodney

    November 8, 2020 at 4:49 pm

    4 stars

  6. AvatarDarnell

    November 9, 2020 at 11:35 am

    5 stars
    Wow

  7. Avatarmoroccan laminate flooring

    November 10, 2020 at 7:30 pm

    4 stars

  8. AvatarParthenia

    November 13, 2020 at 12:21 am

    4 stars

  9. AvatarMirta

    November 13, 2020 at 9:03 am

    4 stars
    Terrific

  10. AvatarAdalberto

    November 13, 2020 at 7:25 pm

    3 stars

  11. AvatarJudson

    November 15, 2020 at 5:06 pm

    5 stars
    love these Malaysian desserts

  12. AvatarChanda

    November 20, 2020 at 10:57 pm

    5 stars

  13. AvatarFiona

    November 22, 2020 at 1:21 am

    5 stars
    Thanks, this is extremely handy.

  14. AvatarArturo

    November 22, 2020 at 6:41 pm

    3 stars

Primary Sidebar

what-is-biltong

What is Biltong? A South African Delicacy

rose-milk-tea-recipe-boba

Rose Milk Tea Recipe with Boba, Rosebuds or Syrup

taro-milk-tea-recipe

Taro Milk Tea in 2 Ways! Make From Fresh Paste or Powder

korean-corn-dog-recipe

Korean Corn Dog Recipe, No Yeast or Cornmeal Required!

birthday-party-catering-ideas

Birthday Party Catering Ideas Both Adults and Kids Will Love!

spicy-chicken-recipes-yakisoba

5 Easy Spicy Chicken Recipes to Make!

About Honest Food Talks

AvatarCreated by Foodies for Foodies. Some of us like to stay anonymous. Our core team of international writers is located in Singapore, Japan, Malaysia, Hong Kong, and the UK. We have the same aim to give our readers the best food and drink recommendations. Find out more about us here.

Footer

Stay Up To Date

There's only one type of 🍖 spam we like - and its not the one that comes through email. 🍴Get the latest foodie news 👅 delivered to your inbox now!

Follow Us on Social Media

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Our Latest Food Obsessions

knafeh-cheese-dessert
organic-milk-last-longer
breakfast-tacos-recipes-veggie

Created by foodies for foodies © 2021 Honest Food Talks.
All Rights Reserved. Privacy Policy
Love our content? Buy us a slice of cake 🍰