Kuih Dadar ( pandan pancakes with sweet coconut filling)

One of many malaysian's favourite kuih... for breakfast or for tea...

Ingredients :

for pancakes :

150g flour (sift)

1/4 tsp salt

2 small beaten eggs

250 ml coconut milk( i used canned coconut milk)

65 ml water

1/4 tsp of pandan paste

1/4 tsp pandan juice

Method :

1. Sift the flour and salt into a mixing bowl.
2. Make a well in the centre and pour in the eggs, coconut milk and pandan paste. Using a wooden spoon or whisk, gradually incorporate the lfour into the liquid, making a smooth batter free from lumps. (If you end up with lumps in your batter, strain the mixture throug a sieve).
3. Thin the batter down with the additional 65ml of water. Mix well. Cover the bowl and allow the batter to stand for 20 to 30 minutes.
4. To fry the pancakes, heat a small skillet over a medium heat. Lightly brush skillet with a little oil (If you are using a non-stick pan, there's no need to oil the base the skillet) Ensure the pan is sufficiently hot.
5. Stir the batter. Use a small ladle to pour it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow the batter to set and just begin to brown.
6. Flip the pancake over and allow the other side to cook, just for a few seconds. Turn the pancake cut onto a plate or tray.
7. Continue making the pancakes, stacking the finished ones on top of each other as you along. As the batter tends to thicken, you may need to thin it down with a tablespoon or two of water as you go.
8. Place a spoonful of the Sweet Coconut Filling in the midde of each pancake.
9. Fold both ends in and roll pancake up around the filling

Sweet coconut filling

Ingredients:

• 100g palm sugar roughly chopped ( i used dark brown sugar)
• 75ml water
• 1 pandan leaf knotted
• 100g grated coconut (used dessicated coconut cos cant find fresh ones here)

Method:

1. Place the palm sugar and water in a pan and cook until the sugar dissolves.
2. Simmer for 10 minutes until the liquid starts to thicken and become syrupy.
3. Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 minutes until the coconut filling is thick and glossy.
4. Most of the liquid should have evaporated.
5. Cool and use as desired. Keep well if stored in a covered container in the fridge.