Wednesday, March 18, 2015

Kuih Dadar / Kueh Ketayap / Kuih Tayap Pandan Crepes Rolls with Sweet Coconut Filling

Whenever I eat kuih dadar, I just eat one or the most two...

And if you ask me to make more than ten kuih dadar at a go, I reckon this amount is too many for my family of three to eat.

Finally, I found a beautiful kuih dadar recipe and also an opportunity to make these kuih dadar...



kuih dadar kueh ketayap tayap
Kuih dadar - Pandan crepes rolls with sweet coconut filling

Kuih Dadar, also known as Kuih / Kueh Ketayap or Tayap is sweet coconut crepes wrapped with coconut filling. These sweet Nonya treats are usually served as teatime snack at teatime and best when they were enjoyed with a thicken coconut sauce.

"Got standard!" said my husband after his first bite of these kuih dadar.

"Mum, this is yum..." said my son. He is always very appreciative.

"Buay xia suan if you bring these to our neighbour's house..." my husband continued. Buay xia suan means not shameful in Hokkien. See! My husband is very critical with me and my cooking.

I hope that I don't sound bragging here as I think that these kuih dadar are really good. In fact, I reckon that they are as good as the store bought ones particularly like the ones that I regularly buy from Bengawan Solo bakeries in Singapore... Having said that, I'm not saying that these kuih dadar are exact replicates of Bengawan Solo's as I didn't have a chance to compare my homemade ones with B. Solo's very closely. To me, both mine and B. Solo's are equally good.

To make kuih dadar crepes with the most ideal kind of moisture and texture, the ratio of eggs, liquid and flours used is critical. I have noticed that there is many recipes uses all coconut milk at here or a good ratio of other liquid and coconut milk at here and here or only pandan extract and water with no added coconut milk at here and here. Which is the best? I don't know... LOL! All I know that the ratio in this recipe has worked very well for me.

Besides, the fat or moisture content in the coconut milk used can also play an important role to yield crepes with good consistency. To ensure reproducibility, I would highly recommend using the best quality canned coconut milk or unless you can tell the fat percentage of the coconut milk that you have freshly extracted from grated coconut. Otherwise, you have to be not fussy with the consistency of crepes that you have cooked.


First, I made the gula Melaka syrup.
... and used the syrup to cook the coconut filling.
To finish, I added cornflour-water mixture to make the coconut filling for an extra gloss.
Next, I used half of the coconut milk to make the crepes to extract pandan flavours.
Then, I did this to make the crepe batter.
It is important to rest the batter before cooking!
These are the crepes that I have cooked.
Next, I gathered these ingredients to make the coconut sauce.
Instead of using coconut cream, I have used regular coconut milk and thicken it into a creamy dipping sauce.
Beautiful! I'm very impressed with this sauce...
To wrap, you can either place the filling in the middle or the bottom edge of a crepe...
Why the options? See ** in the recipe section.
... and roll into this.
All done and ready to serve.
I like making kuih dadar like this...
The filling in the middle of a crepe makes the filling evenly distributed within the crepe.
And like them even more with the creamy coconut sauce.

Here's the recipe that is mostly adapted from the book, The Best of Singapore Recipes: Everyday Favourite by Mrs Leong Yee Soo

Makes 18 if you are using a 20 cm frying pan or 22 if you are using a 16 cm frying pan

For the coconut filling:
250g gula Melaka (coconut palm sugar)
3 tbsp water
4-6 pandan leaves, washed and knotted
500g fresh or frozen grated coconut, not dessicated
10g cornflour, mixed with 2 tbsp water

Combine gula Melaka, water and pandan in small saucepan. Cook syrup in medium low heat until thick and syrupy. Add grated coconut. Transfer coconut mixture into a large saucepan or wok. Cook and stir the coconut with medium heat until fragrant or deeply infused with syrup. The coconut will look translucent and slightly darken in colour.

While the mixture is cooking with medium heat, stir in the cornflour mixture and cook for another 5-10 mins. Remove from heat and set aside to cool in room temperature.

For the crepes:
450ml coconut milk plus extra to top if required, preferably Ayam brand light one with 13% fat 
3-4 pandan leaves, washed and sniped into pieces
4 large eggs, 70-80g each
1/2 tsp salt
1 tbsp vegetable oil plus extra for cooking
225g all purpose flour
10g (1 tbsp) tapioca flour
green food colouring, preferably the natural one but you will need more if you are using the natural one.

Using a blender, process pandan leaves and coconut milk together until smooth. Place a muslin cloth over a large mixing bowl and pour the coconut milk mixture through the muslin cloth. Gather the edges of the cloth and squeeze the retaining liquid out from the pandan pulp. After this, wash and dry the blender.

Add eggs, salt, oil, two flours and colouring into the coconut milk mixture and pour the mixture back into a clean blender. Process until mixture is smooth and well combined. Allow mixture to rest in the fridge at least for 30 mins.

Heat a lightly greased 20cm frying pan with medium low heat. When the frying pan is hot enough, pour just enough batter to cover the pan thinly. When the edges of the crepe start to curl, flip the crepe over and continue to cook until thoroughly cooked or lightly browned*. Transfer the crepe to a plate lined with baking paper or any non-stick surface. Repeat cooking the rest of the crepes until all the batter is used up. Set aside the crepes to cool before using them to wrap the coconut filling. The crepes are little stiff when they are freshly cooked and will soften when they are completely cooled to room temperature. If you are not using the crepes to wrap the filling soon, cover them loosely with cling wrap so that they won't dry up and won't become soggy with excessive condensation.

*Whether to cook the crepes to be lightly browned or just cooked (without any browning surfaces) is really up to individual preference. My husband likes his to be lightly browned as he reckons that the browning will make the crepes more fragrant and so this is how I cooked mine.

To wrap, place 1 1/2 - 2 tbsp of coconut filling (1 1/2 tbsp for each 16 cm crepe and 2 tbsp for each 20 cm crepe) on the middle or bottom edge of each crepe. Fold the left and right of the crepe to enclose and roll. Continue to wrap the rest of the crepes.

** Placing the filling in the middle of the crepe distribute the filling evenly within the crepe. Placing the filling along the bottom edge of the crepe concentrate the filling all in the middle of the rolled kuih dadar. This is no right or wrong or good or bad in both wrapping methods as it is all about preference.

For the coconut sauce:
270g (1 can) coconut milk, preferably Ayam brand regular one with 24% fat
10g all purpose flour
10g rice flour
1/3 tsp salt
1 tsp caster sugar

Combine half of the coconut milk, both flours, salt and sugar in a small saucepan. Cook mixture with low heat until thicken and doughy-looking. Remove from heat and stir in the rest of the coconut milk. Allow mixture to cool to room temperature.

Serve with the kuih dadar.

Happy Cooking
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33 comments:

  1. Ahhh, kuih tayap (I always call it kuih tayap).. Love those juicy sweet coconut inside.. I can eat 20! No joke.. U always buy kuih from the cafe, and one of them is this.. I always buy angku and there's one kuih I like - the round glutinous rice thingy ball coated in flour with peanut filling.. In Cantonese it's called "loh mai chee".. That one nice.. But your homemade kuih tayap is the best in the world I know !

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  2. 增加滋味的kuih dadar。还有美味的 ccn sauce。hor liao!yummy!

    偶尔做它我用milk代替 cnn milk。因为我会敏感。偶尔吃到椰浆会胃和肚子不舒服。
    可是 ccn milk 味道很棒哦。充满香气的。
    谢谢你的连接和分享。 thanks ..
    Good day !

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  3. I hv been putting this of my to bake list as well... Got standard ha! Ok... Must keep this recipe!!

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  4. 配上Coconut Sauce的Kuih Dadar我还真没试过呢,一定很棒!

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  5. Zoe, this is one of my favourite kueh and I am definitely drooling looking at your pics! I have bookmarked it and hope to find time to try it. Thanks for sharing!

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  6. Wow! I have been wanting to try this traditional desserts! Because I like everything with pandan and coconut! :)

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  7. One of my favourite snacks;-) hands and mouth itching to do and eat right now;-)

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  8. Kuih Dadar is also my family's favourite. Good thing is if any of us has the sudden urge to have it, we can just get it from the kuih stall in our neighbourhood. :)

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  9. These look so damn divine and I sure LOVE my peranakan desserts and pastries and kuehs! They're actually not very difficult or complex to create but they do take time. I absolutely love gula malaka especially with dessicated coconut! What a delicious treat for your husband!

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  10. I am drooling at that plate of delicious looking crepes... I have to say we have something similar in our Malabar cooking, but that's plain crepes, filled with a mix of coconut, sugar and cardamom... This looks very similar, though a little more exotic with the pandan leaves and other ingredients... :)

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  11. Oh, Zoe! I haven't had Kuih Dadar for years! And yes, I love it a lot too. But I am simply too lazy to make this kuih LOL!

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  12. Hi Zoe,
    I have not made this in ages! I love eating kuih dadar, one of my favourites. Wish that I am your neighbour, then I'll invite myself over!! Hehehe!

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  13. I just love them, but wouldn't be able to make.. :)

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  14. Wow, kuih dadar with creamy coconut sauce. My mouth itching to eat kuih dadar.

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  15. Oh yes! This Kuih Dadar is my all time favourite local kueh !

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  16. When something is good, it's not bragging to say it is. And these look good! Love the coconut in them -- one of my favorite flavors.

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  17. This is one of my fav Malay kuih... grateful we can get it easily here, cos I'm just too lazy to make it LOL!

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  18. I love anything that has a coconut filling, this looks super yummy!

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  19. Wow Zoe, I have never had anything like this...sound and look delicious, especially with the coconut filling...and the coconut sauce...
    Hope you are having a wonderful week :)

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  20. Hi Zoe,
    This kuih I & my younger son can finish 10 pieces easily
    next time call me if u make again...hahaha

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  21. I haven't had crepes for quiet sometime and the one that I've eaten last time pales in comparison to this ! The filling on its own looks pretty delicious . Throw some over here , will you ?! lol

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  22. Oh my, I love this nonya dessert, dear! I always get them from Bengawan Solo here. Yummy! xoxo

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  23. I have never seen anything like these! They look amazing, I'll have to try them!

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  24. I love coconut sweets- these look delicious! :)

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  25. Looks really yummy with the coconut sauce! I love this kuih too but damn mar fun to make lol!

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  26. Wow yummy crepes.... Another version of this kind of crepes with coconut and Jaggery (or sugar) filling is done is India.....esp in Kerala state...... :)

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  27. These sound like a big success.

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  28. It's beautiful, Zoe. I especially love the look of the sauce! Perhaps I'll try this recipe one day! ^.^

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  29. This is interesting! I start wondering...where I could get pandan leaves...? Great to know other country's culture/foods. Nice post!

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