How to Make Kuih Ketayap (Coconut-Filled Crepes)

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


Crepe Batter:

20 pandan leaves

600ml water

400g plain flour

4 eggs

250ml coconut milk

pinch of salt


  1. Cut pandan leaves into 1-inch lengths. Blend with water and strain.
  2. Combine with the rest of the ingredients, mix well, sift and set aside.
  3. 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.
  4. Remove and set aside; repeat with rest of batter.


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


  1. Combine palm sugar, white sugar, water and pandan leaves in a saucepan, and simmer until sugar is dissolved. Discard pandan leaves.
  2. Add grated coconut and salt and simmer until slightly dry. Add cornstarch to thicken. Allow to cool.
  3. 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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