👨‍🍳 조리법

1. 1

   Prepare the pandan juice: Cut pandan leaves into small pieces. Blend with 200ml water until finely minced. Strain through a fine sieve or cheesecloth, squeezing out as much liquid as possible. Discard solids.

2. 2

   Prepare the pandan crepe batter: In a large bowl, whisk together all-purpose flour, eggs, coconut milk, pandan juice, 1 tbsp vegetable oil, and 0.25 tsp salt until smooth. Strain the batter to remove any lumps. Let it rest in the refrigerator for at least 30 minutes.

3. 3

   Prepare the coconut filling: In a frying pan over low heat, combine grated gula melaka, 4 tbsp water, and knotted pandan leaves. Cook, stirring, until the gula melaka has melted. Add the grated coconut, 2 tbsp sugar (if using), and 0.5 tsp salt. Stir well to coat the coconut evenly. Cook for about 5-7 minutes until the mixture is moist but not dry. Remove from heat, discard pandan leaves, and set aside to cool.

4. 4

   Cook the pandan crepes: Lightly grease a non-stick pan with oil and heat over medium-low heat. Stir the batter before each crepe. Pour a ladleful of batter into the pan and swirl quickly to form a thin, even circle. Cook for about 1-2 minutes until the surface looks dry. Loosen the edges with a spatula and carefully slide the crepe onto a plate or parchment paper. Repeat with the remaining batter, greasing the pan as needed.

5. 5

   Assemble the Kueh Dadar: Place about 2-3 tablespoons of the cooled coconut filling near the bottom center of each crepe. Fold the left and right sides inwards, then fold the bottom edge up and over the filling. Roll tightly towards the top to form a spring roll shape.

6. 6

   Serve immediately or store in an airtight container at room temperature.