Dadar Gulung – Nonya Kueh Dadar – 香兰椰丝卷

🧂 Ingredients

• 250 g grated coconut
• 50-100 g gula melaka

  or brown sugar
• 2 pandan leaves

  washed and knotted
• 50 ml water
• ⅛ tsp salt
• 200 g plain flour
• 2 large eggs
• 200 ml thin coconut milk

  Kara brand (or add 80ml water to 120ml coconut milk)
• ½ tsp salt
• 300 ml pandan juice

  300ml water blended with 8-10 pandan leaves
• 1 tbsp cooking oil

Instructions

• 1 In a non-stick pan over low heat, add gula melaka (or brown sugar), 2 knotted
  pandan leaves, 50ml water, and 1/8 tsp salt. Stir until the sugar melts
  completely. 
• 2 Add in grated coconut and stir fry over medium low heat until all the coconut is
  evenly coated with the sugar mixture. Keep frying until the coconut mixture
  turns dry. 
• 3 Let the coconut mixture cool to room temperature.
• 4 Wash and cut 8-10 pandan leaves into inches. Add the cut pandan leaves and 300ml
  water into a blender and blend until smooth. 
• 5 Extract 300ml of pandan juice by sieving the mixture through a fine sieve. 
• 6 Sieve 200g plain flour and 1/2 tsp salt into a mixing bowl. Make a well in
  centre and crack in 2 large eggs. 
• 7 Whisk the eggs with the plain flour, while adding 300ml pandan juice gradually
  in 5-6 times, until the batter turns green and smooth with minimal lumps.
• 8 Slowly pour in 200ml of thin coconut milk and whisk well until batter is smooth
  with minimal lumps. 
• 9 Sieve the pandan batter through a fine sieve to remove any lumps. 
• 10 Lightly grease a non-stick small frying pan with cooking oil over low heat (to
  prevent browning).
• 11 Pour about 2 tbsp of batter into the pan and swirl the pan to form a thin layer
  of crepe. Note that the crepe should be very thin, slightly thicker than popiah
  skin. 
• 12 Let it cook over low heat on one side only without flipping, for about 2
  minutes. The pandan crepe is cooked when the sides start to crisp and curl in.
• 13 Carefully remove the pandan crepe and cool on a plate.
• 14 Place a pandan crepe on clean plate. Place about 1-2 tsp of coconut filling and
  place it on the bottom center of the pandan crepe. 
• 15 Fold up the crepe from the bottom, fold in the two sides, then roll the crepe
  up. 
• 16 Place the Kueh Dadar / Dadar Gulung seam side down. 
• 17 Kueh Dadar / Dadar Gulung is best eaten at room temperature within the same day.

Nutrition Info