Kuih Ketayap
Pencuci Mulut • Malaysia
How to Make Kuih Ketayap (Traditional & Healthy Version)
Kuih Ketayap is a beloved traditional Malaysian dessert, often found at local markets and festive gatherings. This delightful green pancake roll is filled with sweet, aromatic inti kelapa—a coconut filling flavored with gula Melaka (palm sugar) and pandan, giving it a uniquely Malaysian taste. Kuih Ketayap's vibrant green color comes from pandan leaves, a staple herb used in Malaysian kitchens for its natural fragrance and color. The soft, chewy pancake paired with the fragrant, caramelized coconut filling creates a harmonious blend of flavors and textures enjoyed by Malaysians of all backgrounds. Rooted in the multicultural heritage of Malaysia, Kuih Ketayap is a favorite among Malays, Chinese, and Indian communities. It's a common sight during Ramadan, Hari Raya, and even at everyday teatime. This recipe adapts the classic kuih in a health-conscious way, using minimal refined sugar and whole ingredients, yet retaining its authentic taste. It's perfect for anyone seeking an easy, nostalgic Malaysian dessert that fits a balanced, modern diet.
Bahan-bahan(untuk 2 rolls per serving)
- 1/2 cup All-purpose flour (tepung gandum)
- 1/2 cup Santan (coconut milk) (fresh preferred)
- 2 tablespoons Pandan juice (from blended pandan leaves)
- 1 Egg
- 1/8 teaspoon Salt
- 3/4 cup Grated fresh coconut (kelapa parut, white part only)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 2 tablespoons Water
- 1 teaspoon Low-calorie sweetener (optional, to taste) - pilihan
- 1 teaspoon Oil (for greasing pan)
Arahan
- 1
Prepare pandan juice by blending 4 pandan leaves with 50ml water, then straining the juice.
5 minutes
Use fresh pandan for best aroma and color.
- 2
In a bowl, combine flour, egg, santan, pandan juice, salt, and water. Whisk until smooth and lump-free.
5 minutes
Strain batter for a silky, lump-free texture.
- 3
Heat a non-stick pan over medium-low heat. Lightly oil and pour a thin layer of batter, swirling to form a round crepe. Cook 1-2 minutes until set; do not flip. Repeat to make 4 crepes.
8 minutes
Keep pancakes thin for easy rolling.
- 4
For the filling, melt gula Melaka with water in a small pan. Add grated coconut and cook until mixture is sticky and fragrant. Set aside to cool.
7 minutes
Stir constantly to prevent burning the coconut.
Kenapa hidangan ini sihat
This healthy Kuih Ketayap recipe uses whole, local ingredients with minimal processed sugar, making it a better dessert choice for those tracking calories or watching sugar intake. The use of coconut and pandan add natural flavors, reducing the need for artificial additives. The recipe is vegetarian and adaptable for vegan diets by omitting the egg. Its fiber and healthy fat content help keep you full longer, supporting balanced blood sugar levels.
Kuih Ketayap is a nutrient-rich dessert made with fresh coconut, which provides healthy fats, fiber, and minerals like manganese and copper. Pandan leaves not only impart fragrance but are also rich in antioxidants. Using santan adds creaminess and beneficial medium-chain triglycerides (MCTs) for energy. By using minimal gula Melaka and the option for a low-calorie sweetener, this version keeps sugar content lower while providing authentic Malaysian flavor. Each serving is satisfying yet moderate in calories, making it suitable for health-conscious eaters.
Petua
- 💡Tip 1: Use freshly grated coconut for the most authentic flavor and texture.
- 💡Tip 2: Strain the batter before cooking for ultra-smooth crepes.
- 💡Tip 3: Adjust pandan juice for deeper green color and aroma without using artificial coloring.
Penyimpanan & hidangan
Store leftover Kuih Ketayap in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer to refresh texture before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
