Kueh Dadar

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

It is best to use fresh coconut shavings; if you use dried factory-made ones, you can add a bit of coconut cream to the pan along with them for juiciness and enhanced aroma.

Ingredients

Wheat Flour - 5.5 oz
Tapioca - 2.3 oz
Chicken Egg - 2 pieces
Coconut Milk - 3 fl oz
Pandan extract - ½ spoons
Coconut flakes - 8.8 oz
Palm Sugar - 4.4 oz
Vegetable Oil - to taste
Salt - a pinch

Step by Step guide

Step 1

For the filling, in a wide saucepan or skillet over low heat, bring 100 ml of water to a boil. Then add palm sugar and, stirring, allow it to turn into a thick, sticky syrup. After that, add shredded coconut and keep stirring over the heat until the mixture turns into a crumbly mass. Turn off the heat.

Step 2

For the dough, mix 475 ml of water, coconut milk, wheat flour, tapioca flour, and eggs. Add pandan extract and a pinch of salt, then stir. Instead of pandan extract, you can use a small handful of dried pandan leaves, blended into a powder.

Step 3

Heat a skillet greased with vegetable oil over medium heat. Pour in a ladle of batter, spreading it into a thin layer across the skillet. When one side is cooked, flip the pancake and cook the other side. Repeat this process with the remaining batter.