Kuih Ketayap (Crepe with sweet coconut filling), Encore !

This was not my 1st time making this yummy Nyona kuih (my old post here), i quite often making this kuih as this is one of my family favourite's kuih. Kuih Ketayap or Kuih Dadar is a rolled crepe (usually flavored with pandan juice) and filled with grated sweet coconut filling (flavored with gula melaka or Malaysian palm sugar).

Making the coconut sweet filling...

No articial colouring in these crepes, 100% made from pandan (screwpine leaf) juices...

Gula Melaka (Palm sugar), chopped

roll it up like a spring roll

Kuih Ketayap (Crepe with sweet coconut filling)
(recipe source: by Sonia aka Nasi Lemak Lover)

Sweet coconut filling
400g grated coconut (from young coconut)
2tbsp brown sugar
150g palm sugar /gula Melaka, chopped
125ml water
2pcs pandan leaves (screwpines), knotted
4tbsp coarse white sugar
1/2tsp salt

Method
1. Mix brown sugar, palm sugar, pandan leaves and water in a pot, bring to boil until sugar melted.
2. Discard pandan leaves and set aside
3. In a clean wok, heat coarse sugar until melt (caramel effect).
4. Add in gula melaka mixture (no 1)
5. Add in grated coconut and salt
6. Stir fry until slightly dry and well combine. Set aside.

Crepe Batter
300g all purpose flour
2tbsp tapioca flour
650ml pandan water ( blend 650ml water + 20pcs pandan leaves)
1 egg, lightly beaten
1tbsp corn oil or cooking oil
1tbsp condensed sweet milk
1/2tsp salt
1tsp Homemade pandan paste, optional

Method
1. Mix flour, tapioca flour and salt in a mixing bowl.
2. Add corn oil,condensed sweet milk and pandan water together.
3. Add egg into flour mixture, slowly pour in the liquid mixture No 2, whisk till well combine.
4. Sift the batter and set aside for 1-2hours.

To prepare Kuih Ketayap

1. Heat up a shallow frying pan over a low flame and lightly grease with cooking oil. Pour a scoop of the batter in the center and swirl the pan to coat it and form a thin crepe.
2. Once the batter colour change and the edge of the batter turn dry, crepe is ready and remove it immediately. Fry just for one side only. Continue to fry till batter is finished and crepes can be stack on each other as it would not stick together.
3. Put a spoonful of the coconut filling on the crepe and roll it up like the spring roll.
4. Enjoy!!

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.