This is one of those kueh which I had growing up. My grandma used to make these for breakfast and every bite of this is nostalgic. This is actually crepe rolls with coconut fillings. Long before the hype of French crepe, this has been a South East Asian breakfast or high tea staple. Yes, the green color is made up of pandan juice. It is amazing how something so simple can be so yummilicious and addictive at the same time.
The texture of this kueh is a walk between crepes and pancakes; it has that fluffiness of pancakes and that lightness of crepes. The awesome thing is the amazing coconut fillings. Maybe it's just me, pandan and coconut go so well together, like a match-made-in-heaven. Traditionally, the coconut is cooked with red sugar, but I find that palm sugar elevates the flavors even more. I also added a touch of coconut rum, you can leave the rum out if desired.
You should know me by now that I do not like to follow dogma. Instead of making them into rolls, I decided to make small rectangular pockets. On top of that, I also drizzled some palm sugar syrup aka gula melaka syrup over my kueh dadar for more stacking flavors. I really hope I can bring the "kueh" genre back into the limelight with a touch of western twist. In the meantime, let's get started with the recipe.
Desiccated Coconut Preferable Organic, 50g
Sea Salt, Pinch
Palm Sugar Coarsely Chopped Preferably Organic, 200g
Pandan Leaf Tied Into A Knot, 1
Coconut Rum, 1 TBSP
Pandan Leaves Coarsely Chopped, 7
Bleached All Purpose Flour, 1 Cup
Pandan Paste, 1/2 TSP
Coconut Milk, 100ml
Egg Lightly Beaten, 1
Canola / Peanut / Vegetable Oil, 1 TSP
Sea Salt, 1/2 TSP
Non Stick Cast Iron Skillet / Pan
Prepare the fillings.
Prepare a steamer.
Transfer the desiccated coconut into a shallow bowl.
Add in salt.
Mix to combine well.
Steam for 3 to 5 mins or until the coconut has soften.
Remove from heat and set aside.
In a sauce pot over medium-low heat, add water, palm sugar and pandan leaf.
Stir to combine well and until the palm sugar has melted.
*Do not bring it up to a boil.*
At this point, reserve about 1/2 cup of the palm sugar syrup into a bowl and set aside. This will be used for serving at a later stage.
Keep the remaining syrup in the pot.
Add in the desiccated coconut.
Mix to combine well for about 5-8 mins. Mix, mix, mix.
Add in coconut rum, give it a final stir and cook for a further 1 min.
Remove from heat and set aside.
Prepare the crepes.
In a blender, add pandan leaves and water.
Blitz it up until it becomes a smooth paste.
Drain off the pandan juice into a large bowl passing thru a strainer.
Discard the residue.
In the same bowl, sieve in flour.
Add in salt, pandan paste and coconut milk.
Stir to combine well.
The mixture should be like a damp sand texture.
Add in egg and oil.
Whisk to combine well and until you have a smooth batter without any large lumps.
Pass it thru' a fine sieve to remove any hidden lumps.
Set aside for 30 mins.
In a cast iron skillet over medium-low heat, ladle in about 1/4 cup of the crepe batter.
Swirl the skillet to distribute the batter evenly covering the skillet.
*Do not try to flip the crepe before it is cook as it will be torn easily. Speaking from experience.*
As soon as the edges of the crepe start to brown, flip using an offset spatula.
It should come off from the pan easily.
Cook the other side for another 30 secs.
Transfer onto a plate and repeat the steps for the remaining batter.
*If you are using a normal cast iron skillet without the non stick, lightly grease your skillet with unsalted butter or the best, non stick cooking spray.*
Assemble the kueh dadar.
Place the crepe on a working surface browned side up.
Scoop a spoonful of the coconut filling in the middle of the crepe.
Fold the bottom of the crepe to the middle, tucking the filling tightly as you roll.
Fold in the left and right sides of the crepe and continue to roll and tucking tightly until a log shape is form.
Repeat the process for the remaining kueh.
Transfer kueh babar onto a serving plate.
Drizzle some of that reserved palm sugar syrup over the top.