Kuih Ketayap

Pandan Crepes with Sweet Coconut Filling

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This is one of the easiest and most delicious desserts to make. It goes by different names in different parts of Malaysia, so you might also know it as dadar gulung, kuih gulung or kuih dadar. It is essentially a crepe filled with sweetened grated coconut.


  • Vegetable oil, as needed


  • 150 g (5⅓ oz) plain flour
  • ¼ tsp salt
  • 1 egg, lightly beaten
  • 250 ml (8 fl oz / 1 cup) pandan water
  • 4 Tbsp milk
  • 2 Tbsp vegetable oil


  • 100 g ( oz) palm sugar, chopped
  • 1 pandan leaf, rinsed and tied into a knot
  • 4 Tbsp water
  • 270 g ( oz) desiccated coconut
  • 1 tsp cornflour


  • Prepare the batter. Place all the ingredients for the batter into a blender and process for about 3 minutes until smooth. Strain the batter into a bowl and set aside.
  • Prepare the filling. Place the palm sugar, pandan leaf and water into a small pot and bring to a boil. When the palm sugar is completely dissolved, add the desiccated coconut and stir continuously over low heat for 10 minutes. Add the cornflour and stir until there is no liquid left and the mixture is sticky. Set aside to cool.
  • Heat a non-stick frying pan and lightly grease with oil. Pour a ladleful of the batter into the centre of the pan and swirl to make a thin crepe. Leave to cook for 1 minute, then flip the crepe over to cook for another minute on the other side. Transfer to a clean plate. Repeat with the remaining batter.
  • To assemble, place a spoonful of the filling along the edge of the crepe nearest to you. Fold the edge over to enclose the filling, then fold the left and right edges over and start rolling into a log. Set aside.
  • Repeat with the remaining ingredients. Serve.