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Share your recipes August 2013

Compulsive Traveler

Kueh Dadar (Pandan Pancakes with coconut filling)

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Makes about 20 pancakes



4 to 5 tbsp palm sugar, thinly shaved (can substitute maple sugar)

1 tbsp dark brown sugar

2 tbsp water (or as needed)

1 ½ cup grated coconut



1 egg

2/3 cup coconut milk

6 tbsp pandan juice

¼ tsp salt

1 ¼ cup plain flour

1 ½ cup water or more as needed

Combine palm sugar, dark brown sugar and water in a pot. Heat over a medium flame until sugar dissolves. Stir in the grated coconut and continue to cook for a few minutes until mixture is wet but not runny. Set aside.

To make the pancake, mix egg, coconut milk and pandan juice. Put the flour and salt in a bowl. Make a well in the center and pour in mixture of egg, coconut milk and pandan juice. Mix well; it should not be lumpy. Add water as need to make a batter similar to pancake batter.

Heat up a small shallow frying pan over a low flame and grease lightly with oil. Pour about ¼ cup of the batter in the center and swirl the pan to form a thin crepe about 6 inches in diameter. When it starts to brown, flip over, cook a few minutes more and remove. According to the teacher remember “The first one is a test. Experiment with the batter thickness and temperature to get it right.” To prepare the roll, place 2 tbsp of filling on pancake and roll up like a spring roll. And enjoy.

Sandra's Article:

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Sandra Scott travels the globe recording the top attractions at every destination.