Kuih Dadar (Coconut Pandan Crepes)

Make the filling

• Place the chopped palm sugar in a thick-bottomed pan and add a tablespoon of water. Melt over medium-low heat until fully dissolved.
• Stir in the grated coconut and salt. Continue cooking, stirring often, for a minute or two or until quite dry.
• Cool the filling.

Make the crepes

• Cut the pandan leaves into small pieces. Place in the food processor or blender and add half a cup of hot water. Steep until cool. Process until finely chopped.
• Strain the leaves to get the extract.
• In a bowl, whisk together the flour and salt.
• Pour in the pandan extract and coconut milk. Stir until smooth.
• Heat a crepe pan (or an ordinary frying pan) and brush lightly with oil.
• Pour about a quarter cup of the crepe batter and swirl the pan to make the batter spread thinly.
• Cook the crepe just until set. Flip and cook for a few seconds longer.
• Repeat until all the batter has been used.

Assemble the coconut pandan crepes

• Lay a crepe flat on a plate.
• Place a heaping tablespoon of the filling across the center.
• Fold in the two sides then fold in the side nearest you. Roll the crepe outward to completely seal the filling.
• Repeat until all the crepes have been filled or until you run out of filling.
• Sprinkle the coconut pandan crepes with toasted sesame seeds before serving.

NOTES Palm sugar can be made from any variety of palm tree including coconut (coconut is a variety of palm but, in consumer terms, palm sugar and coconut sugar are not synonymous). Palm sugar is sold in cakes. Depending on the palm variety from which it was made, palm sugar cake may be beige, golden brown or dark brown.

Updated from a recipe originally published in November 19, 2014.