Singapore - Pandan Pancake With Coconut Filling (Kueh Dadar)

Pandan Pancake With Coconut Filling 

(Kueh Dadar)

Makes 22 pieces

Ingredients

-       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

Directions

-       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.