Kuih dadar

Recipe for kuih dadar

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Kuih dadar. Read more below.

Pancake Batter:

100g all-purpose flour

1/4 tsp salt

2 eggs

100ml thick coconut milk

150ml pandan juice (blend 6 pandan leaves with 200ml water, strain)

1 tbsp vegetable oil

1/2 tsp pandan paste (optional)

2 pandan leaves, formed into a brush (for brushing oil)

Filling:

85g Gula Melaka

125ml water

50ml thick coconut milk

50g desiccated coconut (or grated coconut, if available)

METHOD:

Coconut filling, batter and pandan leave brush.

1. Sift flour and salt together. Add eggs, coconut milk, vegetable oil and pandan juice. Mix well to obtain a smooth batter. Stand the batter aside for 30 minutes.
2. At the meantime, prepare coconut filling. Melt Gula Melaka with water at slow fire. When the syrup thickens, pour in coconut milk and desiccated coconut. Mix well to obtain a sticky coconut filling. Set aside to cool.
3. Heat up a non-stick pan. Use the pandan leave brush prepared earlier to brush some oil on the pan.
   
4. Spoon some batter on to the pan. Tilt the pan to  form a thin pancake. Fry at slow fire until the pancake is lightly brown on both sides. Remove from pan.
5. Repeat Step 3 & 4 until all batter is finished. If the batter thickens, add some water. Allow the pancake to cool before going to the next step.
6. Put some filling on the a pancake (shown in picture). Wrap and roll like a spring roll to enclose the filling.
7. Arrange on plate for serving.