Coconut, gula melaka, and pandan meld beautifully in this familiar sweet treat
The British might have their buttery scones, but tea time for us is usually made better with a kueh or two — and who can resist the beguiling kueh dadar? Its green skin is perfumed with pandan leaves while a gula melaka-soaked coconut filling within gives this popular snack a welcome burst of aromatic sweetness. Below, the chefs over at Grand Hyatt Singapore show us just how it's done.
How to make it
Makes 15 pieces
For the batter
Dry ingredients 110g plain flour 10g tapioca flour A pinch of salt
Wet ingredients 1 egg 25ml pandan juice 250ml water 5 drops of green colouring
For the filling 110g flesh of young coconut, grated 50g gula melaka, grated 50g sugar 170ml water A pinch of salt 2 pieces of pandan leaves, washed and tied into a bundle
HOW TO MAKE IT
1. To prepare the batter, place dry ingredients into a bowl and mix well.
2. Mix wet ingredients together in a separate bowl to form an egg mixture.
3. Create a well in the centre of the bowl containing the dry ingredients before adding the egg mixture. Mix well to form a smooth batter. Leave to stand for half an hour.
4. To make the filling, dissolve sugar and gula melaka in water, add salt and pandan leaves, and bring the mixture to a boil. Add coconut and continue cooking until the liquid turns caramel-brown in colour.
5. To make the pancake skin for the kueh dadar, heat a 15cm non-stick frying pan on medium heat. Pour one scoop of batter and swirl it quickly to distribute the batter evenly. Make the skin as thin as possible.
6. Remove the skin from the pan when it is ready. Place 2 tbsp of the filling in the middle of the skin, roll, and fold in the sides.
To view more recipes from our #SaturdaySessions series, click here.