Easy Recipe - Kuih Dadar 😋🥥
[Recipe] Soft pandan crepes wrapped around fragrant gula melaka coconut filling, these Kuih Dadar (or Kuih Gulung) are a simple, traditional treat done right 🌿🥥😋
And, I would like to share some tips for the tastiest, and most successful Kuih Dadar 🙌
1. Fresh ingredients as much as possible for full flavours
2. For beginners especially, I recommend adding pandan extract. If each crepe is cooked too long on stove top, the coconut flavour can overpower the pandan
3. Make sure your filling is no longer dripping wet or it will soak through the crepe
I hope the video and explanation help you in nailing your first successful and yummy Kuih Dadar 😆
Ingredients (Pandan Crepe, makes 12-15)
- 240g Coconut Milk
- 240ml Water
- 8 – 10 Pandan leaves, cut into pieces
- 10ml Pandan Extract (recommended)
- 30g Sugar
- 1 Large Egg, approx 60g
- 200g of All-Purpose Flour, Sifted
-15ml of Flavourless Vegetable Oil
Filling
- 150g Gula Melaka, finely chopped
- 45g Water
- 1 Pandan leaf, knot
- Pinch of salt
- 230g Grated Coconut, loosely packed
Instructions
1. In a saucepan, med low heat, combine gula melaka, water, salt and pandan until all gula melaka has dissolved
2. Add in the freshly grated coconut. Continue cooking until filling is moist, but no longer liquidy at the bottom, 8 – 10 mins. Set aside
3. Blend coconut milk, water, pandan leaves and pandan extract until smooth. Pass through a sieve
4. Transfer the coconut pandan mixture into a bowl, and whisk in sugar and egg
5. Whisk in the flour until combined and then mixing in the oil. Let the batter rest for 30 minutes
6. Using a frying pan (more than 6 inch), lightly oil it and set to medium low heat
7. Pour in slightly less than 1/4 cup batter and swirl lightly to spread, cook 1 – 2 mins until the top is dry
8. Transfer to plate using spatula/flip the pan upside down
9. Once done, place 1 – 2 tbsp of filling 2cm away from the edge, and roll. Then, tuck in the sides near the final roll before folding in the last flap.
10. Enjoy, best served on the day itself!
In my experience, the key to making perfect Kuih Dadar lies not only in the ingredients but also in the technique. When preparing the pandan crepe batter, letting it rest for at least 30 minutes truly helps achieve a smoother texture and makes the crepes easier to cook. One challenge I faced initially was managing the moisture level in the filling. If the coconut filling is too wet, it seeps through the crepes, making them soggy. To fix this, I recommend cooking the filling on medium-low heat until the liquid evaporates and the mixture is moist but no longer dripping. This step is crucial for the right consistency. Also, using fresh pandan leaves adds a natural fragrance that elevates the flavor. For beginners, adding pandan extract is a great alternative to intensify the aroma without overpowering the coconut filling. When cooking the crepes, keep the heat at medium-low and oil the pan lightly to prevent sticking. Pouring slightly less than a quarter cup of batter per crepe works best for thin but sturdy crepes that fold beautifully. Finally, I like to roll the crepes while still warm with about 1 to 2 tablespoons of the coconut filling placed slightly away from the edge for easy folding. Serving Kuih Dadar fresh on the day it’s made ensures the best taste and texture. These tried-and-true tips have helped me consistently make delicious Kuih Dadar at home, and I hope they assist you in perfecting this traditional delight as well.
