recipe | kueh ketayap (pandan crepes with coconut filling)

by

kueh ketayap

Happy new year everyone! How did you guys welcome the new year? I… well, I hang my head in shame. I went to bed at 9.30pm with all the intention of waking up for the midnight fireworks. And hey guess what? It didn’t happen. Such is life with a three month old who still wakes a bunch of times every night.

BUT! I hope you all had a blast of a time, whatever you may have been up to.

The festive season this year for me has been both a non-event as well as something uniquely special. I mean, a year ago, we were jet setting around the world (Sydney-London-NYC-Whistler-Sydney) and spent New Year’s Eve in Time Square. And this time this year? Well, see above. We spent Christmas with Panu’s family but for me it was more like a regular day out. In fact, I was more concerned that I’d packed enough nappies and that Sam would nap properly than anything else. But what made it special was the fact that there was Sam at all. His first Christmas, first new years, first everything. I wish I’d taken more photos.

It’s also been really nice to have my parents down from Brisbane with us over the past couple of weeks. I haven’t spent a Christmas with my family for over a decade. Aside from enjoying the company and extra hands with the baby, mum’s also been making some Malaysian kueh. One of my favourites is kueh ketayap (also known as kueh dadar) – pandan crepes filled with shredded coconut and palm sugar. So damn good.

My parents leave this weekend. Sad face. And one more week til Panu’s back at work. Super sad face. Life will go back to normal… as normal as it can be with little Sam keeping me on my toes.

Kueh ketayap (pandan crepes with coconut filling)
Batter
180g plain flour
1/3 teaspoon salt
1 1/2 eggs, beaten
a few drops of pandan essence (or 6 pandan leaves) blended with 350ml water (strain if using pandan leaves)
Filling
3 cups shredded coconut
90g gula Melaka (palm sugar), chopped
3 tablespoon water
1/3 teaspoon salt
1 teaspoon corn flour, mixed with 1 tablespoon water, for thickening
  1. Batter: sieve flour and salt into a mixing bowl, make a well in the centre and add eggs and pandan juice gradually. Mix flour into water slowly working from centre outwards. Strain and leave to stand for at least half an hour. 
  2. Filling: cook gula Melaka and water in a saucepan until syrupy. Add coconut and salt and mix thoroughly. Add cornflour water and cook until thick. Leave to cool. 
  3. Heat up a non stick pan and grease with a little oil. Pour one scoop of batter in pan, tilt pan to form a thin pancake. Cook on low heat until set. Remove from pan. Put 1 tablespoon of filling on pancake and roll tightly.
Makes about 15 rolls.
Posted in: Recipes

Comments are closed.

Post Navigation