A good household should always have a pantry supply of all-purpose flour, baking powder, milk and eggs. So many possibilities. Like, I don't know, PANCAKES? It's the happiest food on earth, right next to fried chicken.
So some time ago I decided to add pandan flavouring to my pancake batter. Because, why not? I've made pancakes with banana and dessicated coconut so adding pandan was just a natural extension.
Well, my pandan pancake adventure led to adapting it into a kueh dardar recipe. To be honest I had no idea what these sweet little green rolls were even called. I just knew they were part of my childhood growing up in Singapore, part of the food culture of South East Asia. Something I've come to really miss, living in Hong Kong.
I know some people reading this would raise an eyebrow. Like dude, you're in Asia? Yeah, so close, yet so far. Hong Kong, unfortunately doesn't do South East Asian food very well. Hong Kong does Hong Kong, Cantonese food very well. But the buck stops there as far as 'food heaven' goes. You'd be hard pressed to find ethnically diverse Malay, Indonesian, Indian food. Then again why would anyone come to Hong Kong to look for food from the Malay Archipelago? They are few and far sprinkled across Kowloon and Hong Kong Island but the standards are so pale (and honestly expensive), you're better off looking up pictures on pinterest. The nostalgia would taste better.
Or mak'em yoself!!
- 2 Eggs
- 1/2 tbsp Sugar
- 3/4 cup Coconut Milk
- 1 tbsp Vegetable Oil
- 1/4 tsp Pandan Essence Flavouring
- 1 cup Plain Flour
- 1/2 tbsp Baking Powder
- 1/2 tbsp Cornflour
- Pinch of Salt
- 1/4 cup Brown Sugar/Gula Melaka
- 100 grams Unsalted Butter
- 2 tbsp Water
- 1 tbsp Cornflour
- 1 cup Dessicated Coconut
- 1 cup Roasted Unsalted Peanuts (or combination of nuts, sesame seeds, chia seeds, pumpkin seeds, sunflower seeds as desired)
- 2 tbsp Brown Sugar
- 50 grams Melted Butter
- Pinch or up to 1/4 tsp of Salt as desired (Omit salt if using salted butter)
- Combine cornflour and water, stir to dissolve. Set aside.
- Toast dessicated coconut lightly on a non-stick pan, using medium-low heat.
- When coconut starts to brown a little or when you can smell the caramelisation, add butter to pan to combine.
- Give the cornflour water mixture a quick stir to mix up any sediments and add to pan. It should thicken into a caramel, grainy kaya looking jam.
- Set aside to cool completely before use.
- In a food processor, blend peanuts (or nut combination) to a sandy texture.
- Add brown sugar, salt and melted butter and pulse to combine.
- Your peanut filling is ready. Set aside for use later.
- In a mixing bowl, whisk and combine coconut milk, eggs, sugar and oil.
- In seperate bowl, whisk and combine plain flour, cornflour and baking powder.
- Add dry flour mixture to egg and oil mixture and whisk till combined.
- Add pandan essence and whisk till fully combined.
- Pour about 1/4 cup into a 10-12 inch non-stick pan and swirl to make sure mixture spreads out to edges to ensure a thin crepe is formed. Best is to drop in batter when pan is warm - a hot pan will cause the batter to cook too quickly and you will end up with a thick pancake instead.
- Flip crepe carefully to other side till cooked. Set aside to cool. You should get about 4 - 6 crepes depending on how thin your crepes are.
- By this time, your fillings should have cooled to room temperature if you made them before starting on your crepes.
- These next few steps should be pretty easy if you have made spring rolls, sushi rolls before. It's like making a burrito.
- Start with placing a crepe on a flat surface.
- Using a spoon place about 2 - 3 tablespoons of filling and create a log, length wise, parallel to you, onto the crepe. We will call this the log filling. Don't place the log filling in the middle, but rather nearer towards circumference that is in the bottom half of the circle, as opposed to the top side of the circle.
- Lift the bottom crepe flap (the one nearest to you) and fold it upwards and over the log filling. Now lift both the left and right flaps and fold them inwards like you would a burrito and roll it away from you to create a mini burrito.
- Repeat with all the other fillings.
- Cut into halves and enjoy with a strong cuppa tea!
Pandan Coconut Crepes
Takes , Yields 4 - 6 rolls.
Making The Crepes
PS: I made these like 10 months ago. So the instructions here are all based off memory. Let me know if you've made it. Love to hear any feedback. And as always, feel free to tweak!
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Asian Australian food adventures in and out of the kitchen. Around the world. Like an oyster searching for it's pearl.