October 17, 2011


I was happily scrolling thru the post submitted for #Aspiring Bakers 11 , when I decided to look at what's coming up on Oct . I was excited when I saw what was coming up on Oct. Honestly , I kind of feel guilty now that I realise its been years since I make any traditional Kuih.

Being a Malaysian , its a norm for us to know how to make Tradiational Kuih. Probably the variety is too wide, I   suddenly do not know which kuih to make . LOL . I was flipping thru one of my favourite magazine when I saw this article about Kuih Dadar / Kuih Ketayap. Since I can't decide which kuih to make at that time, so " Kuih Dadar " will my tittle of the day then .......

I would describe this kuih as simple yet delicious . !!
The aromatic coconut filling makes this kuih irresistible. Well , as usual , my " Kuih Dadar " didn't last more than 1 hour on the serving plate . ;)



For Crepes
1 cup     All Purpose Flour / Plain Flour
2           Eggs
1 cup    Water
1 tsp     Salt
2 tbsp   Oil
1tbsp    Pandan Paste
For Filling 
2 cups   Grated Coconut
1/2 cup  Palm Sugar
1/4 cup  Water
A pinch of Salt


  • To make the filling : In a sauce pan, combine palm sugar and water . Cook over low heat until palm sugar melted. Once the sugar melted , add in grated coconut and stir constantly until all water absorbed and grated coconut turn glossy and moist. Add in salt and stir for another minute. Dish up and set aside. 
  • To make the crepe: Mix all ingredients till smooth then strain . 
  • Heat up a non-stick pan , brush some oil on the pan . Pour 2 tbsp crepe mixture on the pan and swirl it to get an even batter . Cook over low heat until the side starts to pull of the pan , flip the crepe and cook for another 20 seconds. 
  • Remove crepe fromt the pan and place it on a chopping board. Place 2 tsp of filling on the crepe and roll it up like a spring roll. Enjoy your Kuih Dadar ;) 
Recipe adapted from My Kitchen Snippets

I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker


  1. Looks good! We call them kueh lenggang here...or in my family, at least.

  2. What is pandanus paste?

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