Malaysian Crepe Rolls with coconut fillings - Kuih Dadar - Chef Karen - World Food Studio

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk lowers calories while maintaining a creamy texture.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

grated coconut

🥗Healthier: shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is more accessible and less expensive.

Combine dark palm sugar, water, and sugar in a pan over medium to high heat until dissolved.

Add grated coconut to the pan and stir until the mixture thickens and turns golden brown.

Set the filling aside to cool.

Mix plain flour, salt, eggs, and pandan juice in a bowl.

Add water to the mixture to achieve a smooth batter, straining if necessary.

Oil the pan lightly and heat it up.

Pour a portion of the batter into the pan and swirl to create a thin pancake.

Cook until the pancake is dry, then transfer to a plate.

Place two teaspoons of the filling onto the pancake, roll it up, and tuck in the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens