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Pandan crêpe - a.k.a. "kueh dadar"


By Palate Desires (Visit website)



Ever since I discovered pandan paste in the local Asian grocery store, I have been coming up with excuses to use it: "It's the weekend...yay...let's celebrate with pandan cake." or "Oh, it's December, 'tis the season for something green then - pandan shortbread cookies it is!" or "Hmmm...you have a sore-throat? Nothing like pandan-coconut cream agar-agar to soothe that throat!"



Today, I made the pandan crêpe or "kueh dadar", another popular Singaporean/Malaysian dessert, which is a delicate pandan-flavoured wrap filled with toasted shredded coconut steeped in palm sugar. I first made this crêpe for my bro and SIL for their third wedding anniversary a couple of months ago, but I made it again today because my SIL mentioned that one of her colleagues was interested in the recipe and I wanted to be sure of my measurements before I posted it. Since PT didn't have very many the last time I made it (except for the first couple for testing and the bits that had ripped accidentally) and walked around the house all pouty for a few days, I'm sure he'll be thrilled to see rows of this crêpe awaiting him today. This recipe makes about 12 crêpes, but I found that I had a little bit of the filling left over.







Ingredients:



For the filling:

300g palm sugar

1/2 cup water

450g shredded coconut (I used frozen)

1 pandan leaf - knotted

5 tbsps coconut cream

1/4 tsp salt



For the crêpe batter:

1 cup all-purpose flour

2 eggs

1/2 cup coconut cream

1 cup water

2 tbsps butter - melted

A little less than 1/2 tsp pandan paste



Method:

1. In a saucepan, dissolve the palm sugar in water with the pandan leaf.



2. In the meantime, toast the shredded coconut in a non-stick pan - make sure it doesn't brown.



3. Stir in toasted coconut into palm sugar syrup and let it simmer until all the liquid evaporates. Remove from heat, throw away the pandan leaf, mix in the coconut cream and salt, and let it cool.



4. Mix all the wet ingredients for the crêpe batter then add in the flour; strain the batter if there are any lumps in it.



5. Make crêpes in a non-stick pan (no need to grease pan). I like to make all of the crêpes first, then go about filling them later.



6. Fill crêpes with sweetened coconut and roll crêpes like spring-rolls. In restaurants in TO, the crêpes are often served with a scoop of ice-cream; I had mine with the leftover coconut and some sliced bananas, but they are great on their own!





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