Kuih Ketayap – A Wok Around Asia Recipe courtesy of Parkroyal Penang Resort
Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It’s an easy recipe to attempt, and the ingredients should be readily available at any well-stocked Asian grocery store. Should you have trouble finding pandan leaves (readily available fresh in Cabramatta, #postcode2166), you may substitute it with canned pandan juice, or a few drops of pandan concentrate. This recipe is courtesy of Parkroyal Penang Resort, from my Wok Around Asia project.
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Kuih Ketayap
INGREDIENTS:
Crepe Batter:
20 pandan leaves
600ml water
400g plain flour
4 eggs
250ml coconut milk
pinch of salt
METHOD:
- Cut pandan leaves into 1-inch lengths. Blend with water and strain.
- Combine with the rest of the ingredients, mix well, sift and set aside.
- To cook, brush oil on a non-stick pan and heat. Ladle some batter on it and swirl to make a thin crepe. Cook until crepe starts to lift from the pan.
- Remove and set aside; repeat with rest of batter.
INGREDIENTS:
Grated Coconut Filling:
400g grated fresh coconut
400g chopped gula melaka (dark brown palm sugar)
4 Tbsps white sugar
200ml water
2 pandan leaves, tied in a knot
2 Tbsps cornstarch
METHOD:
- Combine palm sugar, white sugar, water and pandan leaves in a saucepan, and simmer until sugar is dissolved. Discard pandan leaves.
- Add grated coconut and salt and simmer until slightly dry. Add cornstarch to thicken. Allow to cool.
- To assemble, put a spoonful of coconut filling on each crepe, fold in the sides and roll up like a spring roll.
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