How to make Kuih Dadar - Delectable pandan crepes filled with caramelised coconut. Heavenly!

Scroll down for ingredients Kuih Dadar is another of those ‘Seni Rumahtangga’ (Home Science) dishes that Secondary school girls in Malaysia learnt to make in the old days. We wonder if this is still in the syllabus? 😄😄😄 It is a very popular sweet snack in South East Asia, usually enjoyed in the late afternoon with tea (preferably teh tarik, of course).
If you are already good at making pancakes or crepes, this recipe is a breeze. Just roll the pandan-flavoured crepes filled with caramelised coconut like a spring roll... and voila, you have Kuih Dadar!
Enjoy😋
KUIH DADAR
Ingredients:
Makes 16 pcs
Coconut Filling:
300g Freshly grated Coconut
150g Gula Melaka
2 tbsp White Sugar
1/2 tsp Salt
2 Pandan leaves
100ml Water
1 tsp Corn flour (diluted in 2 tsp water)
Pandan Juice:
6 Pandan leaves (cut into small pieces)
100ml Water
Batter for Crepes:
200g Plain Flour
10g Tapioca Flour
1 large Egg
1 tsp Vegetable oil
1/2 tsp Salt
100ml Coconut cream (We use Kara)
200ml Water
100ml Pandan Juice
Optional:
Green & Red Food Colouring
A note on finding freshly grated coconut in Singapore:
You can get freshly grated coconut in Bukit Batok Ave 3 market where they scrape it directly off the coconut, just like in Malaysia. It is the Indian vegetable store there called Murugan. This is where we get ours.
Most other Singapore markets (such as Tekka) will machine grate chunks of fresh coconut which have been removed from the shells. This includes coconut of all levels of maturity - young and old. This type of grated coconut is good enough for Kuih Dadar and most recipes.
For something like Ondeh-Ondeh and Coconut Candy where it is better to use younger grated coconut, get the traditional freshly grated coconut. The seller would be able to choose the correct type of coconut for you (the coconuts with lighter brown husks are younger).

[@sharonmajella349]

Today I tried kuih dadar,and my sister said it was good.Thanks for your wonderful receipes.Am waiting for currpuffs.take care.

[@AnneSoosayCooks]

Glad your sister liked it! And thank you for trying my recipe 💗

[@lars5174]

Why is your gula melaka so soft and pasty? Is it a special kind?

[@sharonmajella349]

Use to make this, my sisters favourite. Can tru try yours.

[@AnneSoosayCooks]

Hope you make this for your sister, and she likes it 😊

[@taufiq051]

All though many of them know how to do it,including me,but not that perfect as you made it. Next when make this kuih i will try your method. Thanku. Ya ya yee.

[@AnneSoosayCooks]

Thank you so much for your kind words! Hope you enjoy my recipe 😊

[@jeyasitha]

Yummy 🥂

[@AnneSoosayCooks]

Thank you! 😊

[@rachellovecat]

Aiyo, nowadays where to get freshly grated coconut in Singapore?

[@AnneSoosayCooks]

Good morning! You can get freshly grated coconut in Bukit Batok Ave 3 market where they scrape it directly off the coconut, just like in Malaysia. It is the Indian vegetable store there called Murugan. This is where we get ours.
Most other Singapore markets (such as Tekka) will machine grate chunks of fresh coconut which have been removed from the shells. This includes coconut of all levels of maturity - young and old. This type of grated coconut is good enough for Kuih Dadar and most recipes.
For something like Ondeh-Ondeh and Coconut Candy where it is better to use younger grated coconut, get the traditional freshly grated coconut. The seller would be able to choose the correct type of coconut for you (the coconuts with lighter brown husks are younger).
Hope this helps! 😊

[@rachellovecat]

@@AnneSoosayCooks thank you very much for the detailed reply!

[@AnneSoosayCooks]

@@rachellovecat Our pleasure! 😊

[@chammyyangkhang6799]

What is plain flour? Is that all purpose flour?

[@InfernalBleeding1]

HI Anne thank you for this recipe it looks incredible!
May I ask, how long does the coconut filling last? Would I be able to make this a day or two in advance?

[@alvikay]

should last a week in the fridge. but best use it up in 5 days. (y)