Kueh Dadar by Jeannie Lee

Crepe Batter ingredients 
6 pandan leaves - chopped n blend with water to extract the pandan juice
250ml water
150g All purpose flour
1 egg, beaten
60ml coconut milk
Pinch of salt

Coconut Gula Melaka filling
220g gula melaka, cut into smaller pieces
180ml water
250gm freshly grated coconut
8 pandan leaves, tie knotted

Coconut filling
In a saucepan, add gula melaka, pandan leaves and water. Simmer till gula melaka melt, add in fresh grated coconut. Mix well n allow the coconut fully absorb the gula, set aside.


In a mixing bowl, add flour and pour in the beaten egg and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy if needed, add in a little more water if it
is too thick. Sieve batter.
In a shallow pan over a low flame, grease a little oil, scoop 2tbsp of batter into the centre and swirl the pan to coat it forms a thin crepe. Once the crepe is cooked, place on a plate, put 2 heaped tbsp of coconut filling on the crepe and roll up like a Spring roll.
Serve and enjoy!