So since summer 2017 is over and all that, it’s been really grey and wet, all my body craves is sugar and I don’t want chocolate or lemon drizzle, I want something a little more exotic. Just so that my tastebud’s can at least continue to experience some kind of sunshine.
So I decided to try a recipe of one of my Dad’s favourite malaysian dessert – Kueh Dadar. Simply put it is a pancake made out of coconut milk and pandan filled with extra sweet coconut. So yes, in case you haven’t already noticed, you need to like coconut to like this little treat from the corner of Southeast Asia. Kueh (or also Kuih in Indonesia) is a malay word for Cake and most malay treats use the term followed by another word, in this case dadar, which means omelette or pancake.
I found this really easy to follow recipe from eatcookexplore which I altered slightly but I first had to find pandan leaves and gulamelaka (palm sugar). Good news – these are super easy to find in London’s Chinatown. Once I had the key ingredients, it was time to go. FYI – make sure you have muslin cloth ( I got mine in the utensil section in Waitrose).
- 250g dessicated coconut
- 180g Malaysian Gula Melaka palm sugar
- 5 strips of pandan leaves
- 125ml water
- 2 tbsp sugar
- 150g plain flour
- 180 ml pandan water ( blend 180ml water + 10 pandan leaves)
- 400 ml Coconut Milk
- 1 egg
- 1/2tsp salt
- Use a strong blender to blend 10 pandan leaves with 180ml water. Use muslin cloth to drain the blended liquid to remove any leaves.
- Add all ingredients together and mix well. The batter should be thick enough to coat your spoon. Now I must admit my mixture didn’t turn out 100% right, and I had to add a little more flour because the pancakes were constantly breaking. Here is take 1, this is the real side of cooking – no glamour:
- Leave the batter aside and work on the filling
- Melt the sugar with water over a low heat and add the pandan leaves, knotted
- Once you the sugar has liquidated add the coconut and mix well
- Time to make those pancakes! I used my lovely crepe machine 😛 But any old non-stick frying pan will do. Fry thin slices that aren’t actual crepe size and leave them to cool.
- Once you have all your batter fried out, fill them with the coconut filling and roll!
Now this all usually takes about 15 minute prep time and about 45 minutes to make. However, I was faffing around for nearly 3 hours because it took me ages to figure out what was going wrong with my batter.
Either way, I sent a picture of the finished end product to my Dad in Singapore and he was pretty impressed (even though a few of them fell apart). These desserts were always his go to for any party he would host, and the best part is that they taste even better the day after or two days after because the roll soaks up all that sugar from the filling.
And just like that, it felt like summer again for a moment.