Kuih Dadar

What better way to use up leftover dessicated coconut than to spoil yourself with luscious pandan pancakes with coconut filling. I have a fetish for pandan and gula melaka.

Recipe adapted from Lily Ng.

Ingredients (Serves 4)

i) Crepe:

1/2 cup of all purpose flour
2 large eggs
1 cup of pandan juice
1 tbsp of melted butter
1 tsp sugar
pinch of salt

ii) Filling:

A:
1 1/2 tbsp sugar
140g grated palm sugar (Gula Melaka)
1 1/2 tbsp water

B:
140g dessicated coconut
1/2 tbsp cornflour mixed with 1 tbsp water

Method:

i) Filling:

1. Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
2. Add the cornflour mixture and cook for 5 minutes. Allow to cool.
   

ii) Crepe:

1. Mix the flour, sugar and salt in a large bowl.
2. Add eggs, melted butter and the pandan juice to the flour mixture and stir.
   
3. Strain mixture into a jug to remove any lumps.
   
4. On low heat, pour mixture into a non-stick pan and swirl the batter around until a thin layer of pancake is obtained.
   
5. Flip the pancake when it is cooked. Do not overcook it as you do not want the pancake to be browned.
   
6. Put 2 tbsp of coconut filling and roll like you would the spring roll.

Pardon the horrible wrapping skills as I am still trying to master it. The recipe should provide extra filling but my housemates and I had no problems devouring it. ;)