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.
How to Make Dadar Gulung
For the pandan juice (this can be made a few hours in advance)
- 8 fresh pandan leaves, cut into small chunks
- 200ml water
For the coconut filling
- 240g palm sugar
- 400ml water
- 200g desiccated coconut
For the pancakes
- 150g plain flour
- 1/2 tsp salt
- 1 large egg
- 150 – 170ml pandan juice (from the first step)
- 300ml coconut milk
- 1 tbsp veg oil
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 sweet treats to try out? Read our interview with Sarah Hogan, Founder of Happy Hour Cakes.