Kueh Dadar

Name: Kueh Dadar (Coconut Pancake with Grated Coconut Filling)
Yield: Makes 6 Servings
Ingredients: 7 to 8 pandan leaves, pounded for essence; 4 eggs, beaten; 2 teaspoons red food colouring; 2½ cups coconut milk; 230 g or 8 ounces plain flour; 60 g or 2 ounces sugar; 1 tablespoon sago flour (or tapioca flour); 1 tablespoon sago flour (or tapioca flour); Corn or vegetable oil for coating pan; 1 tablespoon green food colouring; Corn or vegetable oil for coating pan; 1 teaspoon salt; 3 cups coconut milk; 60 g or 2 ounces rice flour; 2 tablespoons plain flour; 3 tablespoons water; 6 pandan leaves, tied into a knot; 300 g or 11 ounces gula melaka, scraped into fragments; 2 tablespoons white sugar

Coconut Pancake with Grated Coconut Filling

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

I learnt to make this at my very first Home Economics lesson in school. It illustrated the fact that Katong Convent, which my mother and my sisters also attended, was highly influenced by the Nonyas who formed a significant part of the community.

Ingredients

Filling

300 g or 11 ounces gula melaka, scraped into fragments
2 tablespoons

Vegetarian
Breakfast

Method

Filling

Place gula melaka, sugar, water and knotted pandan leaves in a pot. Bring to a boil for 5 minutes until the sugars dissolve. Turn off heat. Add the grated coconut. Toss and coat until the sugar mixture is completely absorbed by the coconut mixture. Let cool. Discard the pandan leaves.