Kuih Dadar
Kuih Dadar, also known as Kuih Ketayap or Kuih Gulung (also variably called Dadar Gulung) in Malay, is basically a Coconut Crepe Roll. The crepe is made with coconut milk and flavoured with pandan. It is then filled with palm sugar coated coconut, rolled up and served with coconut sauce.
Traditionally of course these crepes are made using pandan juice to make them light green in colour. But since I have a number of different paste essences just waiting to be used, I thought they would colour up these crepes and now looking at those finished rolls, they do indeed look like rolls of colourfully dyed fabrics. I have included the recipe for the sauce to serve with Kuih Dadar, but I have not made it, so it is not tested.
A word about making these crepes – they must be cooked in a crepe pan (frying pan of 15 - 20cm diameter) to get the right-sized crepe. If not, the roll will end up too big with too many layers, which is not what you want! The crepe should ideally be thin, this will come down to experience as to how the right batter consistency should be to make that. For the first-timers, it might be better to make a slightly thicker crepe as it is easier to handle, but with experience, you should be able to judge for the right batter consistency to make thinner crepe. So happy kuih dadaring!
Adapted from the recipe ‘Kueh Dadar’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Makes approx. 10-12 rolls
[Ingredients]
Coconut Crepes:
110g plain flour, sifted
10g (1 tbsp) tapioca flour, sifted
pinch salt
2 eggs, lightly beaten
125ml (1/2 cup) thick coconut milk
125ml (or more if necessary) thin coconut milk, adjust accordingly
1 - 2 tsp canola or corn oil
1 tsp pandan paste essence *
* Replace pandan paste essence with other essences for different flavours/colours if desired
Coconut Filling:
20g (1 tbsp) granulated sugar
100g palm sugar, grated
40ml (2 tbsp) water
3 pandan leaves
250g freshly grated coconut, or frozen is fine
1 tsp tapioca flour + 1 tbsp water to make slurry
Sauce for dipping or to serve with (optional):
1/2 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tbsp plain flour
1 tbsp rice flour
1/2 tsp salt
1 teaspoon granulated sugar
3 pandan leaves
http://cafeoftheeast.blogspot.com/
[Preparation]
Coconut Crepes:
1. Put sifted flours and salt in a mixing bowl. Make a well in the centre and pour in beaten eggs. Add thick coconut milk and part of thin coconut milk, mix with a wooden spoon or balloon-whisk until smooth.
2. Gradually add in enough of the remaining thin coconut milk, whisking all the time, until you get the right pouring consistency. Strain the batter. Whisk in pandan essence (or divide batter into a few portions and whisk in different essences separately). Leave for 1/2 hour before using.
3. Heat oil in a crepe pan (20cm or smaller frying pan). Swirl to coat then pour the oil into the batter and mix in. Wipe the pan with a paper towel to coat the surface evenly.
4. Pour in enough of the batter to cover surface of the pan with a thin layer. Swirl pan around quickly so the batter spreads as thinly and evenly as possible. Pour off any excess batter back into remaining batter.
5. Cook until the edges curl slightly upwards then remove to cool.
Coconut Filling:
Bring both sugars, water and pandan leaves to the boil until sugar dissolved. Add grated coconut, lower heat, stirring until almost dry. Add flour slurry and cook 5 more minutes. Remove and cool.
Sauce for dipping or to serve with (optional):
1. Pour 1/2 cup thin coconut milk gradually into both types of flour and mix well, set aside.
2. Bring the remaining 1 cup thin coconut milk together with salt, sugar and pandan leaves to near boiling point. Remove from heat and mix in flour mixture gradually, whisking all the time. Add in thick coconut milk.
3. Return to stove and allow to come to a simmer over very low heat, whisking until sauce consistency. Remove pandan leaves and let cool.
To make Kuih Dadar:
Fill each crepe with about 2 tablespoonfuls of Coconut Filling. Fold to enclose filling, then roll up like a spring roll. Serve with sauce if desired.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Traditionally of course these crepes are made using pandan juice to make them light green in colour. But since I have a number of different paste essences just waiting to be used, I thought they would colour up these crepes and now looking at those finished rolls, they do indeed look like rolls of colourfully dyed fabrics. I have included the recipe for the sauce to serve with Kuih Dadar, but I have not made it, so it is not tested.
A word about making these crepes – they must be cooked in a crepe pan (frying pan of 15 - 20cm diameter) to get the right-sized crepe. If not, the roll will end up too big with too many layers, which is not what you want! The crepe should ideally be thin, this will come down to experience as to how the right batter consistency should be to make that. For the first-timers, it might be better to make a slightly thicker crepe as it is easier to handle, but with experience, you should be able to judge for the right batter consistency to make thinner crepe. So happy kuih dadaring!
Adapted from the recipe ‘Kueh Dadar’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Makes approx. 10-12 rolls
[Ingredients]
Coconut Crepes:
110g plain flour, sifted
10g (1 tbsp) tapioca flour, sifted
pinch salt
2 eggs, lightly beaten
125ml (1/2 cup) thick coconut milk
125ml (or more if necessary) thin coconut milk, adjust accordingly
1 - 2 tsp canola or corn oil
1 tsp pandan paste essence *
* Replace pandan paste essence with other essences for different flavours/colours if desired
Coconut Filling:
20g (1 tbsp) granulated sugar
100g palm sugar, grated
40ml (2 tbsp) water
3 pandan leaves
250g freshly grated coconut, or frozen is fine
1 tsp tapioca flour + 1 tbsp water to make slurry
Sauce for dipping or to serve with (optional):
1/2 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tbsp plain flour
1 tbsp rice flour
1/2 tsp salt
1 teaspoon granulated sugar
3 pandan leaves
http://cafeoftheeast.blogspot.com/
[Preparation]
Coconut Crepes:
1. Put sifted flours and salt in a mixing bowl. Make a well in the centre and pour in beaten eggs. Add thick coconut milk and part of thin coconut milk, mix with a wooden spoon or balloon-whisk until smooth.
2. Gradually add in enough of the remaining thin coconut milk, whisking all the time, until you get the right pouring consistency. Strain the batter. Whisk in pandan essence (or divide batter into a few portions and whisk in different essences separately). Leave for 1/2 hour before using.
3. Heat oil in a crepe pan (20cm or smaller frying pan). Swirl to coat then pour the oil into the batter and mix in. Wipe the pan with a paper towel to coat the surface evenly.
4. Pour in enough of the batter to cover surface of the pan with a thin layer. Swirl pan around quickly so the batter spreads as thinly and evenly as possible. Pour off any excess batter back into remaining batter.
5. Cook until the edges curl slightly upwards then remove to cool.
Coconut Filling:
Bring both sugars, water and pandan leaves to the boil until sugar dissolved. Add grated coconut, lower heat, stirring until almost dry. Add flour slurry and cook 5 more minutes. Remove and cool.
Sauce for dipping or to serve with (optional):
1. Pour 1/2 cup thin coconut milk gradually into both types of flour and mix well, set aside.
2. Bring the remaining 1 cup thin coconut milk together with salt, sugar and pandan leaves to near boiling point. Remove from heat and mix in flour mixture gradually, whisking all the time. Add in thick coconut milk.
3. Return to stove and allow to come to a simmer over very low heat, whisking until sauce consistency. Remove pandan leaves and let cool.
To make Kuih Dadar:
Fill each crepe with about 2 tablespoonfuls of Coconut Filling. Fold to enclose filling, then roll up like a spring roll. Serve with sauce if desired.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Kuih-Muih, Teatime Treats
posted by SeaDragon @ 1.3.05
7 Comments:
Hi SeaDragon,
Wonder how you are getting on. Long time never see you leaving messages on Jo's Deli message board. A lot of us miss you so much, i.e. Lily, Janny, Donlung etc. Glad to see your new recipes. I do come to your blog to check out new recipes every now and then. Keep in up!
Hi Jo,
Thanks for the concern :) Sorry for being MIA. Actually had just been very lazy lately, apart from forcing myself to write my blog and keeping it up to date, I've not been surfing the net too much but spending far too much time in front of telly at night, lol!!!
Dear seadragon,
Woww.. your kuih dadar looked so pretty and so colorful!
I really enjoy looking at all your goodies. Have been "secretly following" you from Claire's site to Jo's site and now to your blog.
^_^
Hi Oppss,
Thank you. I love reading your blog too, I do visit every now and then since I found out through Ting's blog recently :)
I like kuih dadar, and your colourful kuih photo is a feast to my eyes (though I'm fasting currently).
Amber,
Haha, crazy me love rainbow coloured kuihs too...
Greaat post thanks
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