Ramadhan, the month when Muslims worldwide observe the ritual of fasting and cleansing one’s soul. The time when patience, abstinence from the temptations around us is observed. It is also the time when all the lovely food get concocted in everyone’s kitchen. During this month more than any other, the Malay kuih-kuih(cakes) are the classic nostalgic treats that will appear on tables as dessert after breaking fast. Malay kuih are abit tedious to do as it requires steaming, wrapping in banana leaves, or making fillings separately for the kuihs but the result is always fab! During this month people tend to make them more than any other time perhaps it gives the momentum of having to later bake cookies for the Hari Raya Festival itself. The Geylang bazaars and Bussorah Street are abound with stalls that sell the various mouth watering goodies that can tempt those fasting to buy more than needed, well usually! Nowadays even in the heartland neighbourhoods have got little mini food bazaars! I know I am sometimes guilty of buying too much but everything looks soooooooooooo delicious!!! One can sometimes find those that are hardly made alot nowadays because of its complexity. The Kuih Dadar or Pandan Crepe with coconut filling is a classic favourite on tables for breakfast, dessert or even a snack, we grew up with it. I have tweaked the recipe abit to create a lovely light crepe, and combined evaporated milk and coconut milk with water so that its does not turn out too rich. I want it light, fragrant and scrumptiously yummmmmmmmyy!!
Recipe for Kuih Dadar:
- Ingredients for crepe batter
- 120g plain flour
- 100ml coconut milk
- 100ml evaporated milk
- 100ml water
- 1 egg
- 1/4 tsp salt
- 1/2 cup pandan juice (fm 10-15 leaves blended with 200ml water)
- 1 drop of pandan paste
- Measure flour and salt place in a large bowl
- In a separate bowl pour in the coconut milk, evaporated milk, water and egg, give it a good whisk.
- Add the pandan juice and the drop of pandan paste.
- Scoop the dry ingredients into the liquids, whisk well to rid of the lumps. Strain.
- Grease a crepe pan (7inch if u have one else a non stick will do).
- Using a 1/3 measuring cup for batter pour onto the heated pan, lift and swirl the pan coating evenly.
- When edges slightly crisp, flip over for a minute, transfer to plate.
- To roll: put some coconut filling about 1 tbsp, roll over once, fold the sides inwards, and roll to the end.
Ingredients for filling:
- 1 whole grated coconut
- 2 small blocks palm sugar chopped up(dark brown soft sugar is also fine, use 1 cup)
- 1/8 tsp salt
- 1/2 cup water
- 2 tsp corn flour(add together with the water)
- Put all ingredients in a small pan.
- Cook coconut with sugar until water has been absorbed and evaporated but not dry. Coconut mixture should stick together.
Foodnote : If you do not have a crepe pan any non stick pan will do but the swirling of the batter around the pan gives a nice flat finish. Of course not forgetting make with the heart and soul, for that finishing touch.