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Pandan Crepe with Coconut Filling
Makan Tengah Hari • Malaysia
How to Make Pandan Crepe with Coconut Filling (Traditional & Healthy Version)
Pandan Crepe with Coconut Filling, locally known as Kuih Dadar or Kuih Ketayap, is a beloved dessert and snack in Malaysia, celebrated for its vibrant green color and fragrant aroma. This traditional kuih encapsulates the rich multicultural heritage of Malaysia, combining the earthy aroma of fresh pandan leaves with sweet, toasted coconut (kelapa parut) simmered in gula Melaka (palm sugar) and santan (coconut milk). The soft, thin crepe is naturally colored and flavored with pandan, a quintessential local plant widely used in Malaysian kitchens. Enjoyed across Malaysia, especially in the states of Johor and Selangor, Kuih Dadar is a staple at Ramadan bazaars and festive gatherings. Its unique pairing of pandan and coconut delivers a taste that is simultaneously nutty, creamy, and delicately sweet, making it a comforting yet health-conscious treat. This healthy version uses minimal sugar and wholemeal flour for extra fiber, making it a smart choice for those mindful of their caloric intake while still savoring authentic Malaysian flavors.
Bahan-bahan(untuk 2 kuih dadar per serving)
- 5 leaves Pandan leaves (daun pandan, fresh preferred)
- 150 ml Water (to blend pandan)
- 80 g Wholemeal flour (can use all-purpose for softer texture)
- 1 large Egg
- 75 ml Santan (coconut milk) (light santan for less fat)
- 1/8 tsp Salt
- 100 g Grated coconut (kelapa parut, fresh or frozen)
- 30 g Gula Melaka (palm sugar) (chopped finely)
- 1 leaf Pandan leaf (knotted for fragrance) - pilihan
- 1 tsp Cooking oil (for greasing pan)
Arahan
- 1
Blend pandan leaves with water until smooth. Strain to obtain bright green pandan juice.
5 minutes
Use a fine sieve or cheesecloth for a vibrant, smooth juice.
- 2
In a bowl, whisk wholemeal flour, egg, salt, pandan juice, and santan until you get a smooth, lump-free batter.
5 minutes
Let batter rest 10 minutes for softer crepes.
- 3
Heat a non-stick pan with a little oil. Pour a thin layer of batter, swirling to cover the base. Cook over medium-low heat until set and edges lift easily. Do not flip. Remove and stack.
8 minutes
Aim for 10–12 cm diameter for easy rolling.
- 4
For the filling, combine grated coconut, gula Melaka, light santan, and knotted pandan leaf in a pan. Stir over medium heat until sugar dissolves and mixture is sticky and fragrant. Remove pandan leaf.
6 minutes
Do not overcook or the coconut will be too dry.
Kenapa hidangan ini sihat
This dish is a healthy choice as it uses wholemeal flour for fiber, light santan for reduced fat, and natural sweeteners like gula Melaka, which has a lower glycemic index than refined sugar. Fresh pandan juice adds flavor and antioxidants without artificial colors. As a vegetarian, plant-based snack, it supports heart health and digestion, making it ideal for those tracking calories and nutrition.
This Pandan Crepe with Coconut Filling is naturally high in fiber and healthy fats, thanks to wholemeal flour and fresh coconut. Pandan leaves are rich in antioxidants, while santan provides medium-chain triglycerides (MCTs) beneficial for energy. Using light santan and minimal gula Melaka reduces overall saturated fat and sugar content. Each serving offers essential minerals like potassium, magnesium, and iron, making it a nutrient-dense choice for vegetarians.
Petua
- 💡Tip 1: Use freshly grated coconut for the most aromatic and moist filling.
- 💡Tip 2: Rest the batter for at least 10 minutes for a smoother crepe texture.
- 💡Tip 3: Roll the crepes while still warm to prevent the skin from cracking.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 2 days. Bring to room temperature or steam lightly before serving to soften the crepe.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 145.0 kcal |
