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Kuih Dadar, or Kuih Ketayap, is considered one of my favorites. I like how the pandan-flavored crepes pair with the candy coconut filling made with Gula Melaka (Malaysian palm sugar). It’s a pleasant deal with that’s each wealthy in taste and surprisingly simple to make at house—excellent for tea time or as a lightweight snack.
Straightforward Home made Kuih Ketayap Recipe
Nyonya kuih—or Nyonya candy desserts—are an enormous a part of Nyonya delicacies. They’re iconic, typically outshining savory dishes of their enchantment. Whereas many have loved Nyonya kuih, like kuih dadar or kuih ketayap, few might have tried different Nyonya dishes. These candy treats are diversifications of Malay kuih-muih, the Malay model of candy desserts and desserts.
This kuih is a rolled crepe flavored with pandan juice and full of grated coconut steeped in Gula Melaka or Malaysian palm sugar. In contrast to some kuih distributors who use synthetic coloring for comfort, my kuih dadar recipe sticks to custom by utilizing solely pure pandan juice, ensuring it has the true, genuine taste and perfume.
Making Nyonya kuih could be difficult, however my kuih ketayap recipe makes it simple with suggestions beneath that can assist you obtain the proper texture and taste. It’s a wonderful and rewarding dish to create at house, particularly for these of us with a candy tooth like me.
Sidenote: This kuih goes by a number of completely different names—kuih dadar, kuih ketayap, dadar gulung, and kuih gulung. In Singapore, they spell it a bit in a different way as kueh dadar. It’s attention-grabbing how one dessert can have so many names, displaying simply how versatile and beloved it’s throughout Southeast Asia.
Why This Recipe Stands Out
- Genuine and conventional. This recipe brings out the true taste of Nyonya delicacies by utilizing pure pandan juice and Gula Melaka (Malaysian palm sugar), which is strictly how I prefer it—genuine and engaging!
- Home made and made proper. I stick with pure components to present this recipe its actual, genuine taste, free from any synthetic components.
- Straightforward to make. With easy steps and my suggestions beneath, this recipe is ideal—even for those who’ve by no means made Nyonya candy desserts earlier than!
- Mouthwatering and irresistible. The normal mixture of candy, creamy filling created from grated coconut and gula melaka, wrapped in a fragile, mushy crepe—making a deal with that’s each nostalgic and irresistibly scrumptious.
Components You’ll Want
- Pandan leaves – The core ingredient on this recipe. Utilizing contemporary pandan leaves is key to getting that genuine style—no shortcuts or replacements will do!
- Water
- Flour – Use all-purpose flour for a young and clean crepe texture.
- Egg
- Coconut milk – Use full-fat coconut milk for that wealthy, creamy texture.
- Salt
- Gula Melaka – Search for Gula Melaka offered in strong blocks or discs. This kind is much less processed and retains extra of its pure sweetness and wealthy taste.
- Sugar
- Grated coconut – Use contemporary, unsweetened grated coconut for one of the best taste and moisture within the filling. Utilizing dried or sweetened coconut can change the style and texture of the dish.
- Cornstarch
Please consult with the recipe card on the backside of this submit for full particulars on every ingredient.
Secret Ingredient
The key ingredient in my kueh dadar recipe is the Gula Melaka. Its deep caramel-like sweetness offers the filling an irresistible richness that stands out. Mixed with the aromatic pandan crepes, it creates an ideal steadiness of flavors that’s each indulgent and genuine. That is what makes my recipe really particular!
How To Make Kuih Dadar (Kuih Ketayap)
Step 1. Mix the pandan leaves and water in an electrical blender and mix for a couple of minute. Wrap the blended pandan leaves in cheesecloth or muslin fabric and squeeze to extract the juice, or pressure by a wonderful sieve. Put aside.
Step 2. Sift the flour right into a mixing bowl. Make a properly within the heart and crack within the egg. Slowly stir within the salted coconut milk and three tablespoons of pandan juice. Put aside.
Step 3. Break up the palm sugar and mix it with the sugar, pandan leaves, and water in a pot. Prepare dinner over medium warmth till the sugar dissolves. Pressure the syrup and return it to the pot. Add the grated coconut and cornstarch, then proceed to cook dinner for a couple of minutes. Switch to a bowl.
Step 4. Warmth a shallow frying pan over a low flame and flippantly grease it with oil. Pour 2 tablespoons of the batter into the middle and swirl the pan to evenly coat, forming a skinny crepe about 13 cm (5.1 inches) in diameter.
Step 5. As soon as the crepe is cooked, switch it to a chopping board. Place 2 heaped teaspoons of filling on the crepe and roll it up like a spring roll. Serve instantly.
Secrets and techniques To Excellent Kuih Dadar Each Time
- Once I mix the pandan leaves with water, I be sure to mix it for not less than a minute to extract as a lot juice as attainable. This intensifies the pandan taste.
- Once I combine the batter, I slowly incorporate the coconut milk and pandan juice into the flour and egg combination. This ensures a clean batter with out lumps.
- To keep away from burning the crepes, I take a look at the pan temperature by pouring a small quantity of batter. If it sizzles, it’s too scorching; I modify the warmth to medium-low for even cooking.
- When wrapping the filling within the crepes, I do it rapidly whereas the crepes are nonetheless heat. This helps them keep pliable and prevents cracking.
Steadily Requested Questions
You should use frozen pandan leaves if contemporary ones aren’t obtainable, however take into account the flavour may not be as sturdy or aromatic. Thaw them earlier than utilizing.
It’s finest to make your individual pandan juice for probably the most genuine taste. Retailer-bought variations might include components and received’t provide the contemporary, pure style you want for kueh dadar.
No, sadly, brown sugar doesn’t give the identical depth and complexity as Gula Melaka. It’s value utilizing the true deal for that genuine style.
Saved the leftovers in an hermetic container within the fridge for as much as 3 days. Reheat gently in a microwave or steamer earlier than serving to keep up the crepe’s softness.
This recipe is simply 360 energy per serving.
Different Kuih Recipes You Would possibly Like
There are lots of kinds of kuih in Malaysia. For those who want to attempt making kuih at house, I like to recommend the next recipes.
I hope you take pleasure in this submit as a lot as I do. For those who attempt my recipe, please depart a remark and contemplate giving it a 5-star ranking. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for brand new updates.
Different Malaysian Recipes You Would possibly Like
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Mix the pandan leaves and water in an electrical blender and mix for a couple of minute. Wrap the blended pandan leaves in cheesecloth or muslin fabric and squeeze to extract the juice, or pressure by a wonderful sieve. Put aside.
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Sift the flour right into a mixing bowl. Make a properly within the heart and crack within the egg. Slowly stir within the salted coconut milk and three tablespoons of pandan juice. Put aside.
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Break up the palm sugar and mix it with the sugar, pandan leaves, and water in a pot. Prepare dinner over medium warmth till the sugar dissolves. Pressure the syrup and return it to the pot. Add the grated coconut and cornstarch, then proceed to cook dinner for a couple of minutes. Switch to a bowl.
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Warmth a shallow frying pan over a low flame and flippantly grease it with oil. Pour 2 tablespoons of the batter into the middle and swirl the pan to evenly coat, forming a skinny crepe about 13 cm (5.1 inches) in diameter.
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As soon as the crepe is cooked, switch it to a chopping board. Place 2 heaped teaspoons of filling on the crepe and roll it up like a spring roll. Serve instantly.
- Once I mix the pandan leaves with water, I be sure to mix it for not less than a minute to extract as a lot juice as attainable. This intensifies the pandan taste.
- Once I combine the batter, I slowly incorporate the coconut milk and pandan juice into the flour and egg combination. This ensures a clean batter with out lumps.
- To keep away from burning the crepes, I take a look at the pan temperature by pouring a small quantity of batter. If it sizzles, it’s too scorching; I modify the warmth to medium-low for even cooking.
- When wrapping the filling within the crepes, I do it rapidly whereas the crepes are nonetheless heat. This helps them keep pliable and prevents cracking.
Serving: 4individuals, Energy: 360kcal, Carbohydrates: 48g, Protein: 6g, Fats: 17g, Saturated Fats: 15g, Ldl cholesterol: 41mg, Sodium: 217mg, Fiber: 1g, Sugar: 18g
Diet data is routinely calculated, so ought to solely be used as an approximation.
