Kueh Dadar
Good food always makes festivals complete, food brings everyone together.
Try out this Kueh Dadar with your children to make this Hari Raya a memorable one
Try out this Kueh Dadar with your children to make this Hari Raya a memorable one
Ingredients:
Pandan Juice
70g pandan leaves
200ml water
Pandan Crepe Batter
200g all-purpose flour
2 large eggs
500g coconut milk
200ml pandan juice
1 tbsp OKI Premium Sunflower Oil
¼ tsp salt
Coconut Filling
500g grated coconut
190g grated gula Melaka
2 tbsp sugar
½ tsp salt
4 pandan leaves, knotted
4 tbsp water
70g pandan leaves
200ml water
Pandan Crepe Batter
200g all-purpose flour
2 large eggs
500g coconut milk
200ml pandan juice
1 tbsp OKI Premium Sunflower Oil
¼ tsp salt
Coconut Filling
500g grated coconut
190g grated gula Melaka
2 tbsp sugar
½ tsp salt
4 pandan leaves, knotted
4 tbsp water
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. To prepare pandan juice for pandan crepe batter. Cut the pandan leaves into small pieces. Using a blender, blend pandan leaves with 200ml of water. Strain the pandan juice with a muslim cloth.
2. To prepare pandan crepe batter. In a large mixing bowl, put in all-purpose flour, eggs, coconut milk, pandan juice, OKI sunflower oil and salt. Mix well with a wire whisk. Strain the batter with a strainer. Set aside.
3. To prepare the coconut filling. Add in grated coconut, grated gula melaka, sugar, salt, water and pandan leaves in a frying pan, cook over low heat until gula malaka is melted. The fillings should be moist. Set aside to cool.
4. While waiting for coconut filling to cool down, heat a non-stick pan over medium heat. Pour some OKI sunflower oil and use a kitchen towel to wipe the pan. Ladle some batter into the pan, then tilt pan around to create a thin crepe. Leaves the crepe to cook for about 45 seconds, flip and cook another side of the crepe. Once done, transfer the crepe to a pan. Repeat for remaining batter.
5. Place 2 – 3 tablespoons of coconut filling on the center of the pandan crepe. Fold 2 sides of the crepe over fillings, then roll it up. Repeat for remaining ingredients.
Enjoy you Kueh Dadar!!
2. To prepare pandan crepe batter. In a large mixing bowl, put in all-purpose flour, eggs, coconut milk, pandan juice, OKI sunflower oil and salt. Mix well with a wire whisk. Strain the batter with a strainer. Set aside.
3. To prepare the coconut filling. Add in grated coconut, grated gula melaka, sugar, salt, water and pandan leaves in a frying pan, cook over low heat until gula malaka is melted. The fillings should be moist. Set aside to cool.
4. While waiting for coconut filling to cool down, heat a non-stick pan over medium heat. Pour some OKI sunflower oil and use a kitchen towel to wipe the pan. Ladle some batter into the pan, then tilt pan around to create a thin crepe. Leaves the crepe to cook for about 45 seconds, flip and cook another side of the crepe. Once done, transfer the crepe to a pan. Repeat for remaining batter.
5. Place 2 – 3 tablespoons of coconut filling on the center of the pandan crepe. Fold 2 sides of the crepe over fillings, then roll it up. Repeat for remaining ingredients.
Enjoy you Kueh Dadar!!
