RECIPES

KUEH DADAR

INGREDIENTS

Pancake Batter 

200g

Prima Hong Kong Flour 

0.25 tsp

Fine Salt 

4 nos

Whole Egg 

250ml

Water

1 tbsp

Corn Oil 

Pandan Juice

200g

Fresh Pandan Leaves

200ml

Water

120g

Coconut Cream 

Coconut Filling

400g

Freshly Grated Coconut

3 nos

Pandan Leaves

100g

Gula Melaka (Grated)

0.5 tsp

Salt

2 tbsp

Tapioca Flour

2 tbsp

Water

PROCEDURE

  1. In a mixing bowl, combine Pancake Batter ingredients and mix well. Set aside mixture.
     
  2. Cut the fresh pandan leave into smaller pieces and blend it with water until pulverized. Strain and set aside 200ml of pandan juice.
     
  3. Add pandan juice and coconut cream into mixture. Slowly whisk until smooth pancake batter is formed. Strain the batter to remove lumps of flour. 
     
  4. Leave the pancake batter to rest for 1 hour or keep in the fridge for next day use. 
     
  5. Heat a non-stick pan on low heat. Ladle some batter onto the pan then swirl the pan to create an even and thin pancake. Cook for 30 seconds on each side. 
     
  6. Once cooked, transfer to a cooling rack.

    Tips: If the batter is too thick, add water until it reaches the correct consistency.

Coconut Filling
 

  1. In a pot, add freshly grated coconut, pandan leaves, gula melaka, and salt. Cook until gula melaka is melted and the mixture is well-combined. Set aside.
     
  2. Mix tapioca flour and water to form tapioca starch then add into mixture. Cook until the coconut is dry and thick. Cool it in the fridge.
     
  3. Place about 40g of the coconut filling on the centre of a pandan pancake and fold. Serve with coconut sauce on the side.

    Tips: You can change the pancake’s colour and flavour by using beetroot (pink), butterfly pea flower (blue), turmeric (yellow). 

    Recipe by Chef Ambrose