Dainty Malaysian Crepes With Sweet Coconut Filling

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Malaysians, in general have a sweet tooth. We love eating sweets at any time of the day. Be it, breakfast, lunch, tea or even dinner, if there’s something sweet served, believe us, we will be there, rushing through the meal just to get to the sweet end.
In Malaysia, we take our desserts and sweets so seriously that we actually have different sweets and desserts to be enjoyed at a specific time of day. Once such sweetmeat will be introduced to you and we know this sweetmeat will be your favourite Malaysian dish yet!
Crepe with a Malaysian Twist Pancakes and crepes are delicious but you have to admit one thing though, they are not delicious when eaten by itself. You need some kind of sweet syrup or jam for you to slather generously first before enjoying it. It’s a sticky, messy affair and we like it. However, don’t you wish there’s a cleaner, neater way for you to enjoy a delicious treat like that?
Malaysia’s Kuih Dadar or Kuih Ketayap is especially created to fulfill that one wish of yours. Kuih Ketayap is basically a neatly wrapped green crepe, filled with fresh coconut filling made by mixing fresh coconut shavings with grated gula melaka.
Although it may sound a little indulging, don’t let that fool you. The buttery thin, fluffy crepe balances out the sweetness of the coconut filling, giving you a fresh mouth feel with a subtle sweetness that you just can’t get enough.
Ingredients:
a) Crepe
2 cups flour2 eggs¼ cup coconut milk2 ¼ cup water½ tsp saltGreen food coloring b) Coconut Filling
70g gula Melaka (can be substituted with white or brown sugar)½ cup water3 pandan leaves, tied together1/2 teaspoon salt200g fresh shredded coconut Method:
Start by making the coconut filling. If you are using gula Melaka blocks, break them into smaller pieces so that they can dissolve faster in the pan. On low heat, ½ cup of water, gula Melaka and pandan leaves to a simmer.Once the sugars have completely dissolved, add salt and stir. Next add the fresh shredded coconut. Mix until it is thoroughly coated with the liquid sugar. Remove from the heat and set aside.Now let’s work on the pancakes. With a whisk, mix the water, coconut milk, eggs and salt together.Add flour and stir until fully combined. Your batter should not be too thick. We’re going for a crepe like consistency rather than a pancake consistency.Add green food coloring. Just 2 or 3 drops will suffice. Mix.Heat a pan and lightly coat with oil. While not necessary, we use pandan leaves tied together as a utensil to coat the surface of the pan with oil. It adds a touch of pandan flavor. Scoop a ladle full of the green batter and pour onto the pan. Once the surface of the crepe is dry, gently lift off the pan and place in a plate. Place two teaspoons of the coconut onto side of the crepe. Fold the closest side of the crepe over the coconut and gently tuck in tightly. Fold the left and right sides of the crepe and just roll it all the way to the end until you’ve created a log. Tips:
You can use white sugar if you don’t have palm sugar. Instead, add rose essence or vanilla essence.Coconut milk is added to the batter to keep it soft. It is particularly useful if you are not serving this dessert right away. You can certainly omit the coconut milk. Easy-Peasy Dessert We bet you can’t believe how easy it is to make these delicious sweetmeat. If you ask us personally, we feel kuih Ketayap is a hundred times better than any ol’ butter pancake or crepe you can get out there but then again, it’s just our personal reference. To each its own, right?

Anyways, we’d love to hear your own experience trying out this recipe. Just slide into our Instagram DM or Facebook inbox in order to regal us with your attempt(s) of trying out this recipe.
If you have any questions or inquiries about this recipe, feel free to ask us and we’ll sure to give you the best advice on it. Other than that, good luck!
The post Dainty Malaysian Crepes with Sweet Coconut Filling appeared first on Butterkicap.

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