Wednesday, December 13, 2006
Coconut Pancake Rolls (Kueh Dadar)
Coconut Pancake Rolls or rather known as Malay Kueh Dadar. This is often served as a teatime treat or snack and also makes a wonderful dessert (in Malaysia).
There was a Departmental (Technical) International Lunch at work and the purpose of this event was to expose ourselves to other culture's food(s). Being a part of Technical (Food Technologist) team and a Malaysian, I had to bring a Malaysia's cultural dish. For the starters, I'm not a Malay-Malaysian therefore this event posed a little challenge to me. To feed a troop of people (14 in total), I had to come up with a simple dish (entree, main or dessert) and cheap at cost. Luckily, my housemate had a Authentic Recipes from Malaysia CookBook and was written by chefs of Bon Ton Restaurant, Kuala Lumpur and Jonkers Restaurant, Malacca. Anyone heard of these restaurants??
I found a perfect dessert which was Kueh Dadar. I was pleased it worked. This is the recipe which I had ammended from the CookBook.
1 cup (150g) flour
1/4 teaspoon salt
1 egg beaten
1/3 cup (85ml) fresh milk
1/2 teaspoon of pandanus extract
1 cup (250ml) water
Sweet Coconut Filling
3 cups (300g) fresh grated coconut
1 1/2 cup (375ml) water
3/4 cup (150g) palm sugar shaved
1/4 teaspoon salt
1.First make the batter by sifting the flour and salt together in a bowl. Add the egg, milk, pandanus extract and water and stir until the batter is smooth. Cover and allow the batter to stand for 20 minutes.
2.Place all the sweet coconut filling ingredients in a saucepan and simmer over low heat, stirring occasionally for about 30 minutes until thick and almost dry.
3.To cook the pancakes, grease a non-stick griddle with a little butter and spoon 3 tablespoons of the batter onto it to make a pancake about 15-20cm wide. Cook over low heat until the pancake sets and browns.
4. To serve, place 3 tablespoons of the filling on one side of each pancake, fold the sides in and roll up.
* Makes approximately 10 pancakes