Kueh Dadar is a Nonya dessert popular in Singapore and Malaysia. The pandan flavoured is filled with coconut simmered in gula Melaka (palm sugar) and rolled up like a spring roll. Texture of the pancake is soft and tender and pandan, coconut & gula Melaka add a distinctive taste and fragrance — Mmm!
PANCAKE
- 150 ml thin coconut milk
- 100 gm flour
- 1/2 beaten egg
- 2 drops of pandan essence
- 1/4 tsp salt
- 1/2 tsp oil
FILLING
- 50 gm desiccated coconut (fresh grated coconut preferred)
- 50 ml gula Melaka syrup (boil gula Melaka in water to form a thick syrup)
- 2 drops of pandan essence
METHOD
- Make the filling by combining desiccated coconut, gula Melaka syrup and pandan essence.
- Bring to the boil and simmer until dry. Set aside to cool.
- Make the pancake batter by combining flour, coconut milk. egg, pandan essence, salt & oil. Stir to a smooth batter. Strain to remove any lumps.
- Lightly grease a flat bottomed pan using a pieces of oiled kitchen paper.
- Pour 1/3 cup of batter onto the heated pan.
- Once bubbles start to appear, flip the pancake to cook the other side.
- Remove pancakes to a plate to cool.
- To assemble, place a pancake on a plate. Put a tablespoon of coconut filling on the edge of the pancake.
- Fold in the edges and roll up tightly like a spring roll.
- To serve, cut up each pancake roll into bite size pieces.
