Kuih Ketayap (Pandan Crepe with Coconut Filling)

Kuih Ketayap (Skullcap Kuih), Kuih Dadar (Omelette Kuih) or Kuih Gulung (Rolled Kuih)... these are the names that probably people get confused with even us as Malaysians. This traditional Malay kuih is basically a type of dessert that is served during tea break. Made of pandan (or screwpine in English) crepe, filled and rolled with gula Melaka (palm sugar) sweetened freshly shredded coconut. It may be one of the easier kuihs to make you should probably try making it. 

This recipe makes around 10 individual pieces

Ingredients

Pandan Juice (Screwpine Juice)
30g of panda leaves, cut into shorter pieces
50ml water 

Pandan Crepe Batter
120g flour
1/4 tsp salt
1 egg
300ml coconut milk 
Pandan juice

Coconut Filling
90g palm sugar (gula Melaka)
1 tbsp brown sugar
1 pandan leaf, knotted 
50ml water
500g shredded coconut
1 tsp cornflour

Method:

1. Combine the panda leaf and water in an electric blender and blitz for a minute. Using a muslin cloth, wrap and squeeze to extract juice. Alternatively, strain through a dine mesh strainer. Set aside
2. Sieve the flour into a mixing bowl and sprinkle the salt. Make a well in the centre and place in the egg. Slowly stir in the coconut milk and the pandan juice. Rest the batter whilst cooking the filling.
3. Make the filling. Break up the palm sugar and combine with the brown sugar, panda leaf and water in a pot. Cook over medium heat to dissolve the sugars. Take off the pandan leaf and place in the shredded coconut and cornflour and continue to cook for around 2 minutes. Dish out into a bowl.
4. Cook the crepe batter. Heat a shallow 16cm (nonstick preferably) frying pan over a low flam and grease lightly with oil. Pour 1/4 cup of the batter in the centre of the pan and swirl the land to coat it to form a thin crepe. When crepe is cooked, turn out onto a board. Continue with the rest of the batter. Set to cool.
5. Fill in the crepe. Place a heaped tablespoon of the coconut filling near to the edge on a crepe forming a short line. Bring the bottom edge of the crepe tightly over the filling and fold in the the 2 sides. Finish rolling from bottom the top until the whole crepe is rolled. Repeat with the remaining crepes. Serve

JEMPUT MAKAN! 

L.H.