Kueh Dadar A.K.A. Grated Coconut Wrapped In Green Crepe

• 450 grams Grated Coconut*
• 200 grams Gula Melaka/Gula Aren (Coconut Sugar/Palm Sugar)*
• 4 tablespoons Sugar*
• 3 pieces Pandan Leaves*
• 1 pinch Salt*
• 125 milliliters Water*
• 300 grams Plain Flour, sifted**
• 2 tablespoons Tapioca Flour, sifted**
• 700 milliliters Water**
• 1 piece Egg**
• 1 tablespoon Condensed Milk**
• 1 tablespoon Vegetable Oil**
• 1 teaspoon Pandan Paste or Green Food Colour (for food colour, add sparingly)**
• 1/2 teaspoon Salt**

1. To prepare Coconut Filling (*):
2. 1. Add sugars, pandan leaves, salt and water to a saucepan. Bring to the boil and stir till sugar has dissolved and become syrupy.
3. 2. Add in grated coconut and stir well. Continue to cook till water has evaporated and coconut is semi-dry and glossy. Set aside to cool.
4. To prepare Crepe Batter (**):
5. 1. Sift plain flour, tapioca flour and salt into a mixing bowl.
6. 2. Add in vegetable oil, condensed milk, pandan paste/food colouring and water. Mix well till smooth.
7. 3. Add in beaten egg and mix well. Sieve batter to remove any lumps. Set aside till ready to use.
8. To prepare Kueh Dadar:
9. 1. Heat up a shallow frying pan over medium flame and lightly grease with oil.
10. 2. Pour a ladle of batter in the pan and swirl to coat the base to form a thin crepe.
11. 3. Once batter colour changes and the edge of the crepe turns up, crepe is ready to be flipped onto the other side. Fry for another 10 - 15 secs and remove from pan.
12. 4. Continue till batter is used up.
13. 5. Put a spoonful of coconut filling on the crepe and roll it up springroll-style.

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Taken from www.epicurious.com/recipes/member/views/kueh-dadar-a-k-a-grated-coconut-wrapped-in-green-crepe-5a17685de75c4a125ba178cb (may not work)