Saturday, October 23, 2010

Kueh Dadar

I've eaten this for years without knowing the name for this. Well, now I do. It's called Kueh Dadar. It's a coconut dessert that resembles a spring roll. The skin of the roll is made from a coconut cream based batter... and the filling is made from grated coconut with gula melaka (palm sugar)

Here's the recipe from A, my Peranakan cooking "si-fu":

For the skin
250ml coconut cream
250ml water
1/2 tsp salt
2 tbsp oil
4 eggs, lightly beaten
220 sieved plain flour
1tbsp tapioca flour
Some food colouring
For the filling
250g grated gula melaka
500g grated coconut
3 tbsp sugar
3 tbsp water
1 tbsp tapioca flour mixed with 2 tbsp water

For the skin
1. Mix everything together, except for the food colouring
2. Strain into a bowl so that the batter is smooth
3. Add food coluring and let stand for 30 mins
4. Grease a frying pan
5. Pour enough batter to cover the pan thinly and remove the pancake when the sides curl slightly
For the filling
1. Boil the sugar, gula melaka with 3 tbsp water and pandan leaves until everything turns syrupy
2. Add the coconut and stir until almost dry
3. Mix in the tapioca flour mixture and cook for about 5 mins
To put everything together1. Fill each pancake with 2 tbsp of coconut filling.
2. Enclose the 2 sides and roll as you would a spring roll

A also taught us to serve the kueh dadar with a delectable coconut cream sauce which is made up of coconut cream, water, a bit of plain flour, rice flour, sugar and salt and cooked with pandan leaves until the mixture boils. I've never eaten this dessert with a sauce before but I must say the sauce add a nice finishing touch to the dessert.

No comments:

Blog Widget by LinkWithin