Malaysian Pandan Crepe with Sweet Coconut Filling

Kuih Ketayap also known as Kuih Dadar/Tayap. These Malaysian crepes are flavored with pandan juice and filled with sweet coconut filling. They make a delicious sweet treat or snack anytime of the day. Memandangkan kt Jubail, Arab Saudi ni ssh sgt nak dpt kuih Malaysia, kalau ada pun mahal bg aku, Kuih Ketayap 4 rolls RM10 lbh krg. Kat Malaysia beli baru RM2.00 plus tak kenyang makan 4 rolls je. Makanya, isteri kena creative untuk memenuhi selera suami dengan mencari resepi2 di google. Kuih ni favorite husband aku, dia siap bawak bekal 'Gula Kabong' dari Pahang sana. Gula merah/gula melaka tak sedap katanya.

Actually, kuih ketayap ni aku dah 3 4 kali buat, kena try and error sbb sebelum ni mana penah buat kuih2 gini, kalau nak makan, beli je.haha So dah byk kali buat, aku dah expert dan dpt thumbs up dr husband aku, kira lulus cemerlang lah.

Bahan-bahan pun senang nak cari dan sekejap je nak buat. Pandan Leaf is the core ingredient of kuih dadar/kuih tayap. Kat sini ada jual di LULU Hypermarket. kalo kira 10 helai daun pandan tu SAR5-6. Ssh nak dpt daun pandan kt sini, kira barang rare lah tu. Kat Malaysia kutip tepi rumah je. Nowadays, many kuih vendors use artificial coloring for convenience purposes, but the end product usually lacks the tempting sweet fragrance of pandan leaves. Also, the coloring appear somewhat bright or fluorescent green, a sure-fire tell tale sign of artificial coloring. That's why aku lebih suka guna daun pandan, natural color dan wangi je bila makan. Tak elok pakai pewarna2 ni. 

Now, aku nak share resepi Kuih Ketayap, kadang-kadang aku agak2 je sukatan tu. Maklumla dah expert...kahkahkah

Cantik tak? tu belum rasa lagi..yummeh

Prep time/Masa Penyediaan : 15 mins

Cook time/Masa Memasak: 60 mins

Total time/Jumlah Masa: 1 hour 15 mins

Serving/Sajian: 12 rolls

Ingredients/Bahan-bahan:

For filling

1 cup Palm sugar (Gula Melaka) or Gula Kabong 

1/2 cup of Water (Air)

2 cups Grated coconut (Kelapa Parut)

1 Pandan leaf  (Daun Pandan)

1 tbs plain flour (tepung gandum)

Crepe Batter

6 Pandan leaves (Daun Pandan) 

½ tsp Salt (Garam)

1 fresh egg (Telur)

1 cup Plain flour (Tepung Gandum) - sifted (ayak)

1/2 cup coconut milk (santan) or/atau Fresh Milk (Susu segar)

Instructions/Cara-cara: 

1. Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut and flour, mixing well. Keep stirring so the coconut doesn't burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.
2. Roughly chop the pandan leaves and put in blender with 1/2 cup of water and liquify. Strain with cheesecloth to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk/fresh milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it's too thick.
3. Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook until it's done.
4. Place the pancake onto a plate and add a spoonful of filling down the center. Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.
5. Ready to serve