Wednesday, May 30, 2012

Singapore - Pandan Pancake With Coconut Filling (Kueh Dadar)

Pandan Pancake With Coconut Filling 
(Kueh Dadar)

Makes 22 pieces


-       Pandan Pancake
-       half teaspoon salt
-       2 tablespoon oil
-       4 large eggs, lightly beaten
-       225g flour
-       1 tablespoon sago flour
-       565g grated fresh coconut, white, for No.1 milk
-       2 teaspoon Pandan flavouring


-       Squeeze grated coconut to get No.1 milk, should get 225ml.
-       Set aside. Add 455ml water to grated coconut and squeeze again to obtain 225ml No.2 milk.
-       Set aside.
-       Blend the two types of coconut milk together with other ingredients and mix till smooth.
-       Strain into another bowl.
-       Add pandan flavouring.
-       Stir well. Let stand for half hour.
-       Heat a non-stick pan.
-       When hot, remove pan from heat and grease base.
-       Pour enough batter to cover the base of the pan thinly.
-       Fry pancake till edges curl slightly upwards.
-       Pile pancakes on a plate to cool before filling.
-       Fill each pancake with 2 tablespoonfuls of coconut filling. fold to enclose filling, then roll.

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