Kueh Dadar / Kuih Ketayap

• 400 grams Grated Coconut (*)
• 2 tablespoons Brown Sugar (*)
• 150 grams Gula Melaka (*)
• 125 milliliters Water (*)
• 2 pieces Pandan Leaves, knotted (*)
• 4 tablespoons White Sugar (*)
• 1/2 teaspoon Salt (*)
• 300 grams Plain Flour, sifted (**)
• 2 tablespoons Tapioca Flour, sifted (**)
• 650 milliliters Water (**)
• 1 piece Egg, lightly beaten (**)
• 1 tablespoon Vegetable Oil (**)
• 1 tablespoon Condensed Milk (**)
• 1 teaspoon Pandan Paste (**)
• 1/2 teaspoon Salt (**)

1. To prepare Coconut Filling (*) :
2. 1. Mix brown sugar, gula melaka, pandan leaves and water in a pot. Bring to boil until sugar has melted.
3. 2. Remove pandan leaves and set aside.
4. 3. In a clean wok, heat white sugar until melted and caramelised.
5. 4. Add in gula melaka mixture. Mix well.
6. 5. Add in grated coconut and salt.
7. 6. Stir-fry until slightly dry and well combined. Set aside to cool.
8. To prepare Crepe Batter (**) :
9. 1. Sift plain flour, tapioca flour and salt into a mixing bowl.
10. 2. Add corn oil, condensed milk and water. Mix well and set aside.
11. 3. Add in beaten egg to flour mixture. Slowly pour in wet ingredients and whisk till combined and smooth.
12. 4. Sieve the batter and set aside for 1-2 hours.
13. To prepare Kueh Dadar :
14. 1. Heat up a shallow frying pan over a low flame and lightly grease with oil.
15. 2. Pour a scoop of the batter in the centre and swirl the pan to coat the base to form a thin crepe.
16. 3. Once the batter colour change and the edge of the batter turns dry, crepe is ready and remove from pan. Fry only on one side only.
17. 4. Continue to fry till batter is used up.
18. 5. Put a spoonful of the coconut filling on the crepe and roll it up.

coconut, brown sugar, water, white sugar, salt, flour, tapioca flour, water, egg, vegetable oil, condensed milk, salt

Taken from www.epicurious.com/recipes/member/views/kueh-dadar-kuih-ketayap-58eb159aaf34136343fb1cf5 (may not work)