Kuih Dadar

My very sad kuih dadar ;) bahahhahahaahha.

Heheh.. told ya! I should have stuck to cooking. Anyway, this was a semi fail. It still tasted delicious. So funny, you should follow Bee's recipe and not be a hero like me, estimate this and that and as it turned out, a semi fail. First it was too thick, then it was too thin coz I added too much water... Next payday, I am buying a measuring jug. 

This recipe is from Bee Yin's Nyonya website Nyonya Food


Kuih Dadar/Kuih Tayap Recipe
Pandan Crepe with Coconut Filling

Ingredients:

Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water

Or you could use pandan essence like me.. the cheating way.. aiyo where to find pandan leaves in Wagga?

Crepe Batter
120g flour
1 egg
300ml coconut milk
1/4 teaspoon salt
3 tablespoon 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:

   1. 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.
   2. 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.
   3. 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.
   4. Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.
   5. When the crepe is cooked, transfer it onto a chopping board.
   6. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
   7. Serve immediately.