Most South East Asian kuih or bite sized dessert uses natural products such as coconut, banana or tapioca. One of my favorite kuih is Kuih Dadar or kuih ketayap, a rolled crepe stuffed with sweeten grated coconut. It was made by 2 parts, outer cover and the filling normally made with coconut.
Kuih Dadar uses natural food coloring by blending pandan leaves with liquid then strain. Pandan juice is added back to the batter. These leaves not only gives a beautiful color but also a nice fragrance. You can simply omit pandan leaves if it is not available at your area, just add green food coloring or a tablespoon of pandan paste.
Made a substitution for the filling using mashed pumpkin instead of grated coconut. Also prepared it using milk and not coconut milk. This filling will keep well in a refrigerator if you cook it longer. Adjust the sweetness to your liking by adding more sugar.
Other kuih/dessert you should check out:
Kuih Dadar with coconut filling
Bingka Pisang
Wajik (Palm Sugar Glutinous Rice Pudding)
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