Pandan Crepe Stuffed With Coconut Filling

Pandan crepe stuffed with coconut filling are Malaysian favourite Nyonya dessert. You can find the pandan crepe in all the Nyonya desserts stalls and restaurants. This dessert known as kuih ketayap or kuih dadar a batter made of pandan/screwpine juice and filled with sweet coconut filling consists of freshly grated coconut and palm sugar.

Whenever i eat kuih ketayap i'll be bragging for more and more. I don't get tired of eating the light and sweet filling dessert. I learnt making this kuih ketayap from my mom. Mom used to make this delicious dessert as tea time snack, As a kid, we love her kuih ketayap especially spooning out few tablespoon of sweet coconut filling while in the making. The aroma of fresh pandan juice batter is simply irresistible and no food coluring used in preparing my batter. I used fresh pandan leaves juice for the batter if you don't have access to pandan leaves simply replace with green food colouring and pandan essence.

Ingredients

For The Crepes

1 cup all purpose flour
1/4 cup milk
1 egg, beaten
1 cup water
5-6 pandan/screwpine leaves
1 cup thick coconut milk
1 tsp melted butter
2-3 tbsp cooking oil
Pinch of salt


For The Fillings

2 cups freshly grated coconut
1 cup palm sugar,chopped
1 1/2 cup water
1 tsp screwpine/pandan essence or vanilla essence
Pinch of salt


Method

For The Crepe

Sift flour and salt together.

In a blender, blend screwpine leaves with 1 cup of water. Strain the juice and discard the waste.

In a bowl, combine flour mixture,beaten egg,melted butter,pandan essence,milk and screwpine/pandan juice.s

Mix well and add more water to achieve a thin consistency. Keep aside.

Slightly grease a non stick pan with a tablespoon cooking oil on medium heat.

Pour 1 small ladle of batter on the pan and swirl to make a thin crepe. Cook until the edges dry for about 1-2 minutes.

Flip the crepe to cook in the other side for another 1-2 minutes.

Transfer to a plate.


For Coconut Fillings

In a pan, over  a low heat add grated coconut,palm sugar.water,salt and pandan essence.

Stir well and simmer until the mixture thickens and dry.

Keep aside to cool.

Put 1 tablespoon of coconut filling to the centre of the crepe.

Gently fold the crepe starting from edges facing you into a spring roll.

Continue with the remaining crepe and filling.

Ready to serve.