Kuih Dadar/Kuih Tayap/Dadar Gulung

1. 90g palm sugar (Gula Melaka)
2. 1 pandan leaf (tie into a knot)
3. 50ml water
4. 100g grated coconut
5. 1 teaspoon corn starch
Crepe batter:
1. 120g all purpose flour
2. 1 medium sized egg
3. 300ml coconut milk
4. 1/4 teaspoon salt
5. 3 tablespoon pandan juice (blend 5 pandan leaves with 4 tablespoon of water, then squeeze the juice out)
1. Cut the palm sugar into small pieces using a knife.
2. Place the palm sugar and knotted pandan leave into a pan (medium heat).
3. Mix the corn starch with water and add into the pan.
4. Let the palm sugar slowly dissolve, stirring it every now and then.
5. Then add in the grated coconut and let the mixture cook until it’s sticky and not watery.
6. Set aside to cool down.
7. To make the crepe batter, place the flour and egg into a mixing bowl, mix well.
8. Then add coconut milk and pandan juice. Mix well.
9. Add a few drops of pandan paste for colour (optional).
10. Heat up a frying pan on low heat. Then spread a thin layer of oil using kitchen towel.
11. Place one scoop of batter into the pan, swirl the pan to make a round thin crepe.
12. Once the crepe is cooked, place them onto a plate.
TIPS: As long as the crepe is not watery, u can flip the crepe. It is best not to overcook them. If they are overcook, it will turn brownish and the sides might be crispy. We prefer them soft!
13. Place some coconut fillings prepared earlier in the middle of the crepe, then roll them up.
14. Serve warm.
15. Enjoy!

SOME PHOTOS (for illustration purposes):

Cook the grated coconut/palm sugar mixture until sticky and not watery as shown.
Place the batter into a pan and flip once the sides firming up.