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


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.