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| Pandan crepes |
Serves 4
Usually kuih dadar isn't served with a custard, but this coconut version adds a lovely creamy saltiness to the dish
Pandan crepes ingredients: 1/3 cup (50g) plain flour, sifted. 2 eggs. 1/4 cup (60ml) milk. 1/4 tsp pandan paste. 1/2 cup (125ml) coconut milk. Canola oil spray. 1/2 cup (125ml) coconut cream. 100g dark palm sugar, coarsely grated. 1 cup (90g) desiccated coconut
Salted coconut custard ingredients: 1 cup (250ml) coconut cream. 1/4 cup (55g) caster sugar
Pandan crepes recipe: To make the crepe batter, whisk the flour, eggs, milk and a large pinch of salt until smooth. Add the pandan paste and a dash of the coconut milk, then whisk until combined. Gently stir in the remaining coconut milk using a ladle. The mixture should be quite watery-if you have the pan, swirling to coat the base, then cook for 1 minutes or until set. Carefully flip and cook for a further 20 seconds of until tinged golden-the crepe should be less than 1 mm thick and thin enough to see through to your hand. If crepes are too thick, pour less batter into the pan or loosen batter with a little more milk. Repeat with remaining batter to make 8 crepes (there's no need to add more oil to the pan). Set aside. For the coconut filling, place the coconut cream, palm sugar and good pinch of salt in a small saucepan and sit over medium heat until sugar dissolves. Add desiccated coconut and cook, stirring, for a further 3 minutes or until the mixture is sticky and the liquid is absorbed. Remove from heat and spread out on a plate to cool. To assembles crepes, spoon 1-2 tbs cooled coconut filling down center of each crepe. Fold the crepes in half over the filling, then fold in the 2 sides and roll up to form long parcels. Set aide. For the custard, combine the coconut cream, caster sugar and 1/4 tsp salt in a small saucepan over medium-low heat and cook, stirring, for 4 minutes or until the sugar dissolves. By then, the pandan crepes with coconut and palm sugar is ready. Serve the crepes warm or at room temperature with the coconut castard
