Pandan Pancake Rolls With Coconut Filling (kuih Dadar)
Pandan Pancake Rolls with Coconut Filling, also known as Kuih Dadar, are a popular Malaysian sweet treat. These delicate green pancakes are filled with a fragrant coconut and palm sugar mixture, creating a delightful combination of flavors and textures.
Ingredients
- 4 pandan leaves, finely chopped
- 250ml coconut milk
- 150g all-purpose flour
- 1 egg
- Pinch of salt
- 100g palm sugar, grated
- 50g desiccated coconut
- 1/4 teaspoon pandan essence
- 1/2 teaspoon cornstarch
- Water
Instructions
- In a blender, combine the pandan leaves and coconut milk. Blend until smooth.
- In a bowl, mix the pandan-coconut mixture with the all-purpose flour, egg, and salt to make the pancake batter.
- Heat a non-stick pan over medium heat. Pour a ladleful of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 12 pancakes.
- In a separate bowl, combine the grated palm sugar, desiccated coconut, pandan essence, and cornstarch. Mix well to form the filling.
- Place a pancake on a clean surface and spoon a portion of the coconut filling along one edge. Roll the pancake tightly to encase the filling. Repeat with the remaining pancakes and filling.
- Serve the pandan pancake rolls at room temperature and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per roll
- Carbohydrates
- 25g
- Fat
- 8g
- Protein
- 3g
Supplies
Non-stick pan Blender Bowl Spatula
Tools
Ladle Measuring cups and spoons
Serving suggestions
Serve the Pandan Pancake Rolls with Coconut Filling as a delightful dessert for afternoon tea or as a sweet treat after a Malaysian-inspired meal.
Tips & tricks
For a richer flavor, you can substitute fresh coconut milk for canned coconut milk in this recipe.
Cost
$10