Food & Drink Magazine

Kuih Dadar

By Awayofmind
Kuih Dadar
So many thing happened during this Easter Holiday, we have experienced our first massive sandstorm ever happened in Qatar which is the one worth record down here. The aftermath sandstorm was bad enough to make many flights delayed, and most of the friends I know have to wash and clean their house for hours! The sad news for the aftermath sandstorm is summer is official here and most of my vegetables in the garden is dying...the only plant that able to survive is the Desert Roses. 

Try out a few new recipes this week, making a few unsuccessful cakes as well. But I am happy to share this successful soft and sweet coconut pancake with grated coconut filling in brown sugar with you. Its traditional name is Kuih Dadar. I think this is the first snack which I didn't eat when I was young. My parent didn't eat this Kuih Dadar, they have not serve it to us and I come to like this snack because of a lot of food blogger has made it. And one of my friend here made a good Kuih Dadar, I tried and come to like it as well. 

When I search for Kuih Dadar recipe, I found it has some differences, some add glutinous rice flour and oil in the grated coconut filling, I chose not to add glutinous rice flour base on my personal expectation for the taste of the filling. I want to be able to munch on the sweet grated coconut. Just purely the taste of sweet brown sugar and grated coconut is enough to make you like this Asian snack. As for the crepe skin, I'm making it without using lye water. This recipe produces a nice springy soft and smooth crepe as it has the tapioca flour in it too.  

Kuih Dadar

Kuih Dadar

Kuih Dadar

Kuih Dadar

Kuih Dadar

Recipe adapted from Growing Up in a Nonya Kitchen by Sharon Wee cookbook, p280 with minor changes

Ingredients for filling:

300g gula melaka (Used dark brown muscovado, cane sugar)
2 tbsp white sugar
3 tbsp water
6 pandan leaves, tied into a knot
600g grated coconut

Ingredients for crepe:

230g plain flour
1 tbsp tapioca flour
1 tsp salt
4 eggs, beaten (used 3 eggs)
a few drops pandan essence (screwpine essence)
625g coconut milk (I used about 400g coconut powder, diluted with 350g warm water)
a few drops green food colouring


1. For Filling: place the brown sugar, white sugar, water and knotted pandan leaves in a pot. Bring to boil for 5 mins, let the sugar dissolve. Turn off the heat, add the grated coconut. Toss and coat the sugar mixture until the coconut absorbed all the sugar mixture. Let it cool, remove the pandan leaves.

2. For Crepe: Combine the plain flour, tapioca flour and salt in a bowl. In another bowl, place the eggs and whisk until it is a bit pale, add the pandan essence, stir well. Add the flour mixture, add the coconut milk. Strain to remove any lumps, whisk well until you get a smooth batter.

3. Set aside batter for 30 mins before frying.

4. For Assemble: Heat a nonstick small frying pan under medium heat, grease with a little cooking oil, and wipe clean with a kitchen tissue. Pour a ladle full of batter and spread across the pan (the batter should not be too much or else the end result will be a thick pancake). Wait until the side of the pancake show a little detaches from the pan, use a butter knife to help flip the pancake over, let the pancake heat up for a second, remove the pancake and set aside. Repeat the process with the remaining batter.

5. Scoop a tablespoon of filling and put it in the middle of a crepe, roll and fold it like making spring roll.  

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