Tuesday, May 22, 2012
Kuih Dadar/Gulung (Pandan Pancakes with Sweet Coconut Filling)
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
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.
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
50 ml coconut milk
160 ml water
1/2 tsp pandan paste
1 tbsp oil
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.