Kuih Ketayap (Pandan Crepe Rolls)

Also known as Kuih Dadar, this is a popular Malaysian tea-time snack featuring soft, pandan-flavored crepes rolled around a sweet, juicy coconut palm sugar filling.

Courtesy of Miss Mynah.

🤖 AI Kitchen Experiment:
This recipe was generated by Artificial Intelligence. While the ratios of flour to liquid emulate traditional Ketayap, it has not yet been rolled in a real kitchen. The thickness of the crepe and the moisture of the coconut filling are subjective arts. Proceed with culinary curiosity!

Prep Time 20 Mins

Cook Time 20 Mins

Yields 10-12 Rolls

Ingredients

The Sweet Filling (Inti Kelapa)

• 2 cups Fresh Grated Coconut (Kelapa Parut Putih)
• 1 block (approx 150g) Palm Sugar (Gula Melaka) - chopped
• 1/2 cup Water (Air)
• 1 tbsp White Sugar (Gula Pasir)
• 2 Pandan Leaves (Daun Pandan) - knotted
• 1 tbsp Cornstarch mixed with water (Air Tepung Jagung) - optional, to bind

The Crepe Skin (Kulit)

• 2 cups All-Purpose Flour (Tepung Gandum)
• 1 Egg (Telur)
• 2 cups Pandan Juice (Air Pandan) - blend 6-7 leaves with water
• 1/2 cup Coconut Milk (Santan)
• 1/2 tsp Salt (Garam)
• Green food coloring (Pewarna Hijau) - optional for a brighter green

Instructions

1. Make the Filling: In a pan, combine the water, chopped Gula Melaka, white sugar, and knotted pandan leaves. Cook until the sugar completely dissolves. Add the grated coconut. Stir well and cook until the mixture is slightly moist but not watery (add cornstarch slurry here if you want it stickier). Remove pandan leaves and set aside to cool.
2. Prepare the Batter: In a mixing bowl, combine flour, egg, salt, pandan juice, and coconut milk. Whisk until smooth. Add a drop of green coloring if desired.
3. Strain: IMPORTANT! Pour the batter through a sieve/strainer to remove any flour lumps. The batter should be runny (like crepe batter).
4. Cook the Crepe: Heat a non-stick flat pan on low-medium heat. Lightly grease with oil. Pour one ladle of batter into the pan and quickly swirl it around to create a thin, round circle. Cook for about 1-2 minutes until the top is set. Do not flip. Remove from pan and let it cool on a plate. Repeat until batter is finished.
5. Assembly: Place a cooled crepe on a flat surface (smooth side down). Place a spoonful of coconut filling on the edge nearest to you.
6. Roll: Fold the bottom edge over the filling. Fold the left and right sides in (like an envelope). Roll it up tightly towards the top edge. Serve immediately.

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This classic recipe was synthesized by algorithms. We need human hands to test the rolling technique!

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