03.08.2012 - Batam. Suddenly Im missing Kueh dadar. Perhaps too much thinking of home in Sabah. Its not always easy to get kueh like anytime i want. I only buy them when im out once a week from the Resort and cross my fingers if i can find one.
Kueh Dadar is a classic! Everyone loves it. For me, everything to do with grated coconut, I will sure loves it! Im a coconut lover. How do i not to love this kueh as it is so mouth watering with Pandan aroma and coconut milk mixed together. They are just match mate in heaven!
Although is my first time making this kueh, i find it super easy and i have so much fun making it. By the way, my rolling technique still need a lot of improvement. :P
INGREDIENTS:-
Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water
( or just used pandan paste )
Crepe Batter
1cup All purpose flour
2 eggs
1 1/2cups fresh coconut milk
1/4 tsp salt
3 tbsp pandan juice
Filling
90g Gula Melaka (Malaysian palm sugar)
1 tablespoon sugar
1 pandan leaf, knotted
50 ml water
1/2 grated coconut (white part only)
1 tsp corn starch
Method:
* Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
*Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.
*Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
*Heat up a shallow non-stick pan over a low flame and grease lightly just little oil. Pour 1/4 cup of the batter in the center and swirl the pan to coat it form a thin crepe. When the crepe is cooked, transfer to a dinner plate. Place 1tbsp of filing on the crepe and roll it up like a spring roll.
*Serve immediately.
Kueh Dadar is a classic! Everyone loves it. For me, everything to do with grated coconut, I will sure loves it! Im a coconut lover. How do i not to love this kueh as it is so mouth watering with Pandan aroma and coconut milk mixed together. They are just match mate in heaven!
Although is my first time making this kueh, i find it super easy and i have so much fun making it. By the way, my rolling technique still need a lot of improvement. :P
Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water
( or just used pandan paste )
Crepe Batter
1cup All purpose flour
2 eggs
1 1/2cups fresh coconut milk
1/4 tsp salt
3 tbsp pandan juice
Filling
90g Gula Melaka (Malaysian palm sugar)
1 tablespoon sugar
1 pandan leaf, knotted
50 ml water
1/2 grated coconut (white part only)
1 tsp corn starch
Method:
* Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
*Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.
*Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
*Heat up a shallow non-stick pan over a low flame and grease lightly just little oil. Pour 1/4 cup of the batter in the center and swirl the pan to coat it form a thin crepe. When the crepe is cooked, transfer to a dinner plate. Place 1tbsp of filing on the crepe and roll it up like a spring roll.
*Serve immediately.
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