Tuesday, May 22, 2012

Kuih Dadar/Gulung (Pandan Pancakes with Sweet Coconut Filling)

This is another favorite of mine.  Its a Malaysian sweet dessert and its common to have it during afternoon tea.   The soft pancake with sweet coconut filling is really a delight to have with a hot cup of tea.

Ingredients:-

For the sweet coconut filling
300 gm palm sugar (roughly chopped)
200 ml water
1 pandan (screwpine) leaf, knotted
300 gm freshly grated coconut (preferably young coconut)
a pinch of salt

Method:-
1.  Add palm sugar and water in a pan and cook until the sugar dissolves.  Simmer until the liquid starts to thicken and become syrupy.
2.  Add the pandan leaf, grated coconut and salt and mix well.  Continue cooking over low heat until the coconut filling is thick and glossy and all the liquid evaporated.
3.  Cool.

Note:  keep the leftover coconut filling in an airtight container and keep in the fridge for next use.

For the Pancake

100 gm flour
a pinch of salt
1 egg
50 ml coconut milk
160 ml water
1/2 tsp pandan paste
1 tbsp oil

Method:-

1.  In a bowl, add the flour and make a well in the centre.
2.  Add salt, egg, coconut milk, 75 ml water and pandan paste.  Using a hand whisk, combine all ingredients until smooth and free of lumps.
3.  Add the rest of the water and oil and mix well.  Cover the bowl and let rest for 20 minutes.
4.  Heat a non stick pan over medium heat and make sure the pan is completely hot.  Brush a little oil onto pan and use a small ladle to pour the batter and immediately rotate the pan so the batter covers the base of the pan in a thin layer.
5.  Allow the batter to set and begin to brown.  Flip the pancake over and allow the other side to cook just for a few seconds.
6.  Remove the pancake onto a plate and place a spoonful of sweet coconut filling in the centre and fold both ends and roll the pancake. Repeat process till finish.

Note:  You can use fresh pandan juice if pandan leave is widely available.  8 dark green pandan leaves, 2/3 cup water and blend it.  Strain using fine sieve and use the fresh pandan juice instead of the ready made pandan paste.  In this case, use 100 ml pandan juice and 60 ml water.

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