Kueh Dadar

By pfwombat

Ingredients

• Pandan Juice
• 5-6 Pandan Leaves, chopped
• 3 - 4 tbsp of water
• Filling
• 90-100 g gula melaka, shaved
• 1/2 coconut, grated
• 1 Pandan Leaf, knotted
• 50 ml water
• 1 tsp conrnstarch
• Crepe batter
• 120 g flour
• 1 egg
• 300 ml coconut milk (squeezed from 1/2 coconut), mixed with 1/4 tsp salt
• 3 tbsp Pandan juice
• A few drops of green colouring/Pandan flavouring

Preparation

Step 1

To make Pandan Juice:
Combine the chopped panda leaves and water in a food processor or blender and blitz it for a minute. Place pulverised leaves in a muslin cloth and squeeze to extract juice.

Crepe Batter:
Sift flour into a large mixing bowl and make a well in the centre of it.
Crack egg into the well and slowly pour in the salted coconut milk and panda juice
Mix the batter and leave it to stand while you cook the filling

Filling
In a pot, cook the Gula Melaka, knotted panda leaves and water over a medium flame until sugar dissolves. Careful not to burn the sugar.
Strain the dark syrup and return it to the pot.
Add in grated coconut and cornflour and continue cooking for a few more minutes, stirring frequently
Place a shallow frying pan(or crepe pan) over low heat and lightly grease it with a neutral flavour oil.
Pour 2 tbsp of batter ono the centre of the pan and use the back of the spoon to spread the batter to form a thin crepe
Once the crepe is cooked, transfer it to a plate of platter (corse side facing down)
Place 2 teaspoon of filling on one end of the crepe
Start rolling it up like a spring roll