A Guide to Kuih Ketayap: Ingredients, Recipe, and Tips

Kuih Dadar, or Kuih Ketayap, is a beloved Nyonya dessert featuring fragrant pandan crepes wrapped around a luscious coconut filling sweetened with Gula Melaka (Malaysian palm sugar). This delightful treat is not only irresistibly delicious but also easy to prepare, making it perfect for tea time or a light snack any time of the day.

Ingredients You’ll Need

• Pandan leaves are the essential ingredient in this recipe. Fresh pandan leaves are crucial for achieving the authentic flavor and vibrant color, with bottled pandan leaf extract being the only alternative.

• Flour – Use all-purpose or plain flour for making the crepes.

• Egg

• Opt for full-fat coconut milk (santan) to achieve the creamiest and richest texture.

• Opt for Gula Melaka available in solid blocks or discs, as this less-processed variety retains its natural sweetness and rich, caramel-like flavor.

• Sugar

• Grated coconut – For the best flavor and texture, use fresh, unsweetened grated coconut in the filling. Avoid using dried or sweetened coconut, as it may alter the dish's taste and consistency.

• Cornstarch

Shopping Guide: If you can’t find Gula Melaka, you can substitute it with dark brown sugar, coconut sugar, or palm sugar for a similar caramel-like flavor.

• 5 pandan leaves, chopped

• 3-4 tablespoons water

Crepe Batter

• 120 g (3¾ oz) all purpose flour

• 1 egg

• 300 ml coconut milk

• 1/4 teaspoon salt

• 3 tablespoon pandan juice

• oil, for greasing

Coconut Filling

• 90 g (3 oz) Gula Melaka, Malaysian palm sugar

• 1 tablespoon sugar

• 1 pandan leaf, knotted

• 50 ml water

• 1.5 cups grated coconut

• 1 teaspoon cornstarch

How To Make Kuih Dadar (Kuih Ketayap)

1. Let’s begin by preparing the pandan juice. Combine the pandan leaves and water in an electric blender and blend for about a minute. Next, transfer the blended mixture into a cheesecloth or muslin cloth, then squeeze firmly to extract the vibrant green juice. Alternatively, you can strain the mixture through a fine sieve, pressing with the back of a spoon to release the juice.

2. To prepare the crepe batter, sift the flour into a mixing bowl, creating a small well in the center. Add the egg, then gradually mix in the salted coconut milk and 3 tablespoons of pandan juice. Once combined, set the batter aside.

3. Now, let's prepare the filling. Break the palm sugar into smaller pieces and mix it with the sugar, pandan leaves, and water in a pot. Heat the mixture over medium heat until the sugar completely dissolves. Strain the syrup and return it to the pot. Stir in the grated coconut and cornstarch, cooking for a few more minutes until the filling becomes moist and slightly sticky.

4. To prepare the pandan crepes, heat a shallow frying pan over low heat and lightly grease it with a small amount of oil. Pour 2 tablespoons of batter into the center of the pan and gently swirl to form a thin crepe approximately 13 cm (5.1 inches) in diameter. Cook the remaining batter in the same way, stacking the crepes as you go, ready for filling.

5. Now it’s time to assemble the kuih. Spoon 2 generous teaspoons of filling onto each crepe, then roll it tightly as you would a spring roll. Continue until all the crepes are filled and rolled. Congratulations, you’re now a Nyonya kuih expert!

Make-Ahead Instructions: Prepare the coconut filling the night before and store it covered in the refrigerator. This enhances the flavor as it rests overnight, giving it a richer, more indulgent taste. Additionally, chilling makes it simpler to handle when wrapping and rolling the kuih gulung the following day.

Notes

• Select pandan leaves that are bright green, fresh, and free of any yellowing or wilting to ensure maximum fragrance and flavor.

• When mixing the batter, gradually add the coconut milk and pandan juice to the flour and egg mixture, blending carefully to achieve a smooth, lump-free consistency.

• To prevent burning the crepes, check the pan’s temperature by pouring a small amount of batter; if it sizzles excessively, reduce the heat to medium-low for even cooking. Ideally, the crepes should have golden-brown spots without being overcooked.

• Ensure the filling is well-drained and not overly moist, as excess liquid can cause the crepes to become soggy and difficult to roll.

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