Kuih Ketayap (Pandan Coconut Rolls)

🧂 Ingredients

• 150g All-purpose flour(Sifted for a smoother batter.)
• 200ml Pandan juice(Freshly extracted from pandan leaves for best flavor and color. If using store-bought, ensure it's pure pandan extract.)
• 100ml Coconut milk(Full-fat recommended for richness.)
• 200g Grated coconut(Freshly grated is ideal. If using frozen, thaw completely. Avoid pre-sweetened shredded coconut.)
• 100g Palm sugar (Gula Melaka)(Finely chopped or grated for easier melting. This gives the authentic caramel flavor and color.)
• 50ml Water(For cooking the coconut filling.)
• 1 Pinch of salt(To enhance the flavors of both the crepe and filling.)
• For greasing the pan. Vegetable oil or butter

👨‍🍳 Instructions

1. 1

   Prepare the Pandan Crepe Batter: In a large bowl, whisk together the sifted flour and a pinch of salt. Gradually whisk in the pandan juice and coconut milk until you have a smooth, lump-free batter. The consistency should be like thin cream. Cover the bowl and let the batter rest for at least 30 minutes at room temperature. This allows the gluten to relax, resulting in more tender crepes.

   ⏱️ 10 minutes prep + 30 minutes resting
2. 2

   Make the Coconut Filling: In a saucepan, combine the grated coconut, chopped palm sugar, water, and a pinch of salt. Cook over medium heat, stirring constantly. As the mixture heats, the palm sugar will melt and the water will evaporate. Continue cooking and stirring until the coconut mixture thickens and becomes sticky and caramelized, resembling moist, dark brown clumps. This should take about 15-20 minutes. Be careful not to burn it. Once done, remove from heat and let it cool completely.

   ⏱️ 20 minutes
3. 3

   Cook the Crepes: Heat a non-stick crepe pan or a lightly oiled flat-bottomed frying pan over medium-low heat. The pan is ready when a drop of water sizzles and evaporates quickly. Lightly grease the pan with a little oil or butter, wiping off any excess with a paper towel. Pour about 1/4 cup (60ml) of the pandan batter into the hot pan, immediately swirling the pan to create a thin, even layer. Cook for about 1-2 minutes, or until the edges start to lift and the surface appears dry and slightly matte. Gently flip the crepe and cook for another 30 seconds on the other side. The crepe should be cooked through but still pliable. Slide the cooked crepe onto a plate. Repeat with the remaining batter, greasing the pan lightly between crepes as needed. You should aim for about 12 thin crepes.

   ⏱️ 25 minutes
4. 4

   Assemble and Serve: Once all crepes are cooked and cooled slightly, place a spoonful (about 1-2 tablespoons) of the cooled coconut filling onto one edge of each crepe. Fold the crepe in half, then in half again to form a triangle, or simply roll it up like a cigar. Arrange the Kuih Ketayap on a serving platter. Serve at room temperature. They are best enjoyed fresh.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a vibrant green color, use fresh pandan leaves. Blend them with a little water and strain to extract the juice.
• ✓Ensure the pan is not too hot when cooking the crepes; medium-low heat is key to preventing them from browning and ensuring they cook through evenly.
• ✓The coconut filling should be moist but not wet. If it seems too wet after cooking, continue cooking for a few more minutes until it reaches a sticky consistency.
• ✓Authenticity comes from using palm sugar (Gula Melaka). If unavailable, dark brown sugar can be substituted, but the flavor profile will differ slightly.

🔄 Variations

• Add toasted chopped peanuts to the coconut filling for added texture and nutty flavor.
• Incorporate a pinch of ground ginger or cardamom into the coconut filling for a spiced variation.
• For a richer crepe, add a tablespoon of melted butter or coconut oil to the batter.

🥗 Nutrition

Per serving