Kuih Dadar ( coconut rolls)
 

Ingredients

Coconut Filling
150 g (2 cups) shredded coconut
150 g palm sugar
¼ teaspoon pandan paste
125 ml (½ cup) water
pinch of salt

Pandan Pancakes
225 g (1 ½ cup) plain flour
400 ml coconut milk
250 ml water
1 egg
1½ teaspoon pandan paste
vegetable oil | for cooking


Method
Coconut Filling
Put all the coconut filling ingredients in a pot and cook over low heat until the liquid has completely evaporated. Be sure to give it a stir frequently so that the bottom doesn't burn.
When the filling is fairly dry, without visible liquid, it is ready.
Remove coconut filling from the head and transfer to a bowl. Se to the side while you make the pancakes.

Pandan Pancakes
1.Place flour, coconut milk, water, and egg in a bowl. Whisk until ingredients are completely combined and smooth.Whisk in pandan paste. Add a little extra if you want more vibrant pancakes. The mixture should resemble a crepe batter. Adjust with extra flour or water if required.
2.Add a small dash of oil to a non-stick frying pan on medium-high heat. Usea piece of kitchen towel to wipe it around the pan and remove any excess.3.Add around ⅓ cup of pancake batter to the pan and swirl it around to create a thin round layer. Immediately lower the heat to a medium-lowCook until the pancake is loose when you shake the pan. Remove from the pan and place on a plate. Repeat with remaining batter

Dadar Assembly
1.Near the edge of the lower half of one pancake, place roughly 1-2 tablespoons of coconut filling.
2.To roll the pancake, fold the bottom over once, then the right and left sides to the centre and over again. Repeat with the remaining pancakes and filling
 

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