a sweet, pandan-flavoured crêpe roll filled with grated, caramelised coconut
also known as kueh ketayap (a traditional Nonya/Peranakan dessert)
but I’m not a big fan of dried coconut, so here they are as tempting little pandan-infused crêpes
For the crêpes
120g plain flour
250ml coconut milk
125ml full cream milk
a pinch of salt
1/2 tsp pandan paste
butter for greasing
To serve: fresh berries, honey or salted coconut milk
1. Place flour, eggs, full cream milk and salt into a mixing bowl, and whisk until combined. Then add the coconut milk and pandan paste, and whisk until silky smooth. The mixture should be quite watery or your crêpes will end up too thick (simply add more milk).
2. Heat a non-stick frypan on medium heat, and grease with butter. Ladle just enough (about 1/4 cup) of the batter into the pan to roll and cover the surface. When the crêpe starts to crisp up on the edges, carefully flip it over to cook for literally a second on the other side.
3. Repeat until all the mixture is cooked.
& if you desire a kueh dadar in all its creamy coconut glory
For the coconut filling
200g gula melaka (palm sugar) or jaggery, shaved
100g shredded or desiccated coconut
1 cup of coconut cream
a pinch of salt
1. Combine the coconut cream, palm sugar and salt in a saucepan, and cook on medium heat until the sugar is dissolved. Add the coconut and cook until the mixture is moist and sticky, but not runny. Remove from heat and allow to cool before using.
2. To assemble the crêpes, scoop some of the coconut filling onto the center of the crêpe, into an elongated shape. Fold the crêpe in half, then fold in 1/3 on each side and roll into long parcels like a spring roll.
Salted Coconut Milk
Add a quarter of a teaspoon of salt to a cup of coconut milk & stir to dissolve. Keep at room temperature when serving.
So enjoy the rest of your Melbourne Cup holiday w/ these simple crêpes & fresh berries, & this hauntingly beautiful song by Milo Greene. .