Simple Way to Prepare Coconut Crepe Roll / Kuih Ketayap in 33 Minutes at Home

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut crepe roll / kuih ketayap. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How to Make Kuih Ketayap, also known as Kuih Dadar, a coconut and palm sugar-filled crepe popular in Malaysia and Indonesia. These useful spices can be used to cook so many different meals! Kuih Ketayap or Sweet coconut crêpe is a Malaysian sweet treat that can be enjoyed either for breakfast, afternoon tea or as dessert.

Coconut Crepe Roll / Kuih Ketayap is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Coconut Crepe Roll / Kuih Ketayap is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have coconut crepe roll / kuih ketayap using 13 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Coconut Crepe Roll /

Kuih Ketayap:

1. Make ready COCONUT FILLINGS
2. Make ready 2 cup fresh grated coconut
3. Make ready 1/2 cup sugar
4. Make ready 1/4 cup water
5. Make ready 1/2 cup grated palm sugar (gula melaka) or molasses
6. Get CREPE
7. Prepare 160 grams flour
8. Take 1 egg
9. Take 160 ml coconut milk
10. Get 200 ml water
11. Take 1 drop of green food colouring
12. Get PANDAN LEAF EXTRACT
13. Prepare 2 tbsp sprigs of pandan leaf or screw pine leaf

View Recipe Details Below 'Kuih Dadar' is a traditional Peranakan delicacy. Before I go further to elaborate on the delicacy, let me give you a brief insight of the Singaporean Peranakan community. Whichever way you name it, this delectable sweet pandan-infused crepe rolls filled with caramelised grated coconut is a favourite local kuih among Malaysians for breakfast, teatime or dessert. One of my absolute favourite Malaysian kuih is Kuih Ketayap (koo-eh kuh-tah-yahp), a pandan-flavoured crepe filled with grated coconut and palm sugar.

Instructions to make Coconut Crepe Roll /

Kuih Ketayap:

1. PANDAN LEAF EXTRACT
2. pound pandan leaf then extract 1 tbsp of juice
3. MAKE BATTER
4. put all ingredient and mix well for a smooth batter then add 1 tbsp of pandan leaf extract
5. MAKE CREPE
6. oil pan then pour a scoop of batter and swirl the pan gently for a thinly layer of crepe
7. in low heat for half a minute then turn over for another half minute
8. let it cool on paper towel
9. MAKE FILLING
10. in pan with shreded coconut and palm sugar with white sugar and water mix evenly for 2 minute till fragrant and dry till lightly toasted
11. TO SERVE
12. put 2 tbsp of coconut fillibgs and wrap up like a burrito
13. serve immediately

How to Cook Vietnamese Grilled Beef Rolls - Asian BBQ Series. Women inmates churn out mouth-watering kuih Raya. These mini, rolled coconut and pandan crepes are filled with more sweetened coconut, for a tasty sweet treat! Kueh/kuih is a broad Malaysian term meaning a snack, or bite-sized dessert, usually made with some type of rice or glutinous rice. It can be sweet or savoury and eaten at any time of day.

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