A popular snack in Malaysia, these coconut pandan crepes are made with coconut milk and fresh pandan extract. The filling is a mixture of melted palm sugar and freshly grated coconut.
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Coconut Pandan Crepes (Kuih Dadar)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion

Ingredients

For the filling

  • 1/2 cup chopped palm sugar
  • 1 and 1/2 cups freshly grated coconut
  • 1 pinch salt

For the crepes

  • 10 pandan leaves
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 cup coconut milk
  • palm oil for brushing the pan

To garnish

  • 1 teaspoon toasted sesame seeds

Instructions

Make the filling

  • Place the chopped palm sugar in a thick-bottomed pan and add a tablespoon of water. Melt over medium-low heat until fully dissolved.
  • Stir in the grated coconut and salt. Continue cooking, stirring often, for a minute or two or until quite dry.
  • Cool the filling.

Make the crepes

  • Cut the pandan leaves into small pieces. Place in the food processor or blender and add half a cup of hot water. Steep until cool. Process until finely chopped.
  • Stain the leaves to get the extract.
  • In a bowl, whisk together the flour and salt.
  • Pour in the pandan extract and coconut milk. Stir until smooth.
  • Heat a crepe pan (or an ordinary frying pan) and brush lightly with oil.
  • Pour about a quarter cup of the crepe batter and swirl the pan to make the batter spread thinly.
  • Cook the crepe just until set. Flip and cook for a few seconds longer.
  • Repeat until all the batter has been used.

Assemble the coconut pandan crepes

  • Lay a crepe flat on a plate. 
  • Place a heaping tablespoon of the filling across the center.
  • Fold in the two sides then fold in the side nearest you. Roll the crepe outward to completely seal the filling.
  • Repeat until all the crepes have been filled or until you run out of filling. 
  • Sprinkle the coconut pandan crepes with toasted sesame seeds before serving.