We are used to eating some snacks with black coffee during tea time. For me, this is a little happiness in life. Today I will share with you what I have loved since I was a kid, the Kuih Ketayap (Pandan Coconut Shredded Rolls). The wrapper of this pastry is similar to savory Chinese pancake, except for the ingredients such as dried shrimp. Highly recommend to friends who like pandan and coconut fragrance, don’t miss this traditional Malay Kuih Muih!
We use palm sugar for the shredded coconut filling. If you hard to buy palm sugar, you can substitute it with brown sugar. If you don’t eat coconut milk, you can also substitute it with evaporated milk. It also tastes good with a milky flavor. One thing to note is that the thickness of coconut milk and different brands of flour will affect the thickness of the batter. If the batter is thicker, slowly add the remaining pandan juice or water to dilute.
Therefore, the parameters given in the recipe can only be used as a reference, and finally, the batter should be adjusted according to the situation. When frying the wrapper, remember to stir the batter every time before pouring in the pan, because the batter will settle. This step is very important. Heat up the pan and pour in the batter when the pan is hot. Then you will get larger pores of the wrapper. When the wrapper from light to dark color, you can turn it over, and just slightly fry the other side.
There is another case where the batter is fried under low temperature, there is no “brushing” sound and the batter will be easier to spread. The pores on the surface of the wrapper will be more delicate, depending on which kind of skin you like. Generally, the ones with larger pores are the standard look of this Kuih.
There are several names for this dessert, Kuih Gulung, Kuih Ketayap, Kuih Lenggang, Kuih Dadar. Generally, you can buy them at Malay or Chinese pastry stalls, in Indonesia, Malaysia, Singapore, Brunei and Sri Lanka. It is a very popular snack.
Kuih Ketayap
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Wrapper
- 150 g All Purpose Flour
- 200 ml Coconut Milk
- 150 ml Pandan Juice 10 pcs Pandan Leaves
- 0.25 tsp Salt
- 1 tsp Extra Virgin Coconut Oil/Cooking Oil
- 1 Egg
Filling
- 250 g Fresh Shredded Coconut
- 120 g Palm Sugar
- 60 ml Water
- A pinch of Salt
- 3 Pandan Leaves
INSTRUCTIONS
- First, add palm sugar and water, then boil until it melts. Generally, there are impurities in the palm sugar, it is recommended to filter after melting.
- Then add shredded coconut and a pinch of salt to enhance the flavor, then sauté until fragrant and water evaporated.
- Cut small pieces of pandan leaves into a blender, add 200ml of water and blend it into a juice.
- Filter and extract 150 ml of pandan juice. Keep the excess for later use. You can use it to dilute the batter when the batter is too thick.
- Add coconut milk, salt, and egg to the pandan juice and mix well.
- Add the sifted flour and coconut oil and mix well. If the batter is too thick, add the remaining pandan juice or water to dilute.
- Sift the well-mixed batter, then cover and let it rest for 10 minutes.
- Heat the pan, apply a thin layer of oil, pour in the batter when the temperature is hot, and then turn it over. Slightly fry the other side. Then get out of the pan.
- After the wrapper cool down, add shredded coconut filling and wrap it up and enjoy it.
INSTRUCTIONS VIDEO
NOTES
- If you think it is troublesome to fried both sides, you can actually just fried one side.
- You can also use brown sugar if hard to get palm sugar.
- For any dish with coconut milk, adding a little salt to it will improve the flavor.
NUTRITION
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