Cherry & Dennis Helper Habitat
Malaysian Pandan Coconut Rolls (Kuih Ketayap)
馬來西亞斑蘭椰絲卷
Recipe overview
Natural pandan juice colours thin crepes wrapped around cooked grated coconut and palm sugar filling, a familiar Malaysian sweet.
01
Ingredients
Main ingredients
- 6 fresh pandan leaves
- 200 ml for pandan juice plus 60 ml for filling water
- 180 g plain flour
- 1 egg
- 150 ml coconut milk
- 250 g, or unsweetened frozen coconut thawed in the fridge unsweetened fresh grated coconut
- 120 g palm sugar
Seasoning and pan oil
- 1/4 tsp for filling plus a pinch for batter salt
- about 1 tsp to brush pan neutral cooking oil
02
Tools
- knife and board
- blender
- fine sieve
- measuring jug
- small saucepan
- large bowl
- whisk
- nonstick frying pan
- ladle
- spatula
03
Steps
Step 1
Wash pandan
Wash 6 fresh pandan leaves thoroughly.
Step 2
Cut and blend
Cut pandan into short pieces and blend with 200 ml water.
Step 3
Strain green juice
Press through a fine sieve and measure 150 ml natural pandan juice.
Step 4
Chop palm sugar
Chop 120 g palm sugar finely so it melts evenly.
Step 5
Cook coconut filling
Melt palm sugar with 60 ml water and 1/4 tsp salt over low heat, add 250 g grated coconut and cook about 8–10 minutes until cooked, moist but not runny.
Step 6
Cool filling
Spread cooked coconut filling on a shallow plate and cool at least 15 minutes while making crepe batter.
Step 7
Whisk green batter
Whisk 180 g flour, egg, 150 ml coconut milk, 150 ml pandan juice and a pinch of salt smooth. Keep raw-egg batter away from cooked filling.
Step 8
Strain and rest
Strain batter and rest at least 15 minutes to settle bubbles while filling cools.
Step 9
Heat and grease pan
Preheat a nonstick frying pan over medium-low heat and brush lightly with oil.
Step 10
Cook thin crepes
Pour about 40 ml batter, swirl into a thin roughly 16 cm circle and cook about 2 minutes until fully set with no runny raw batter; repeat for about 12 crepes.
Step 11
Fill and fold
Cool cooked crepes enough to handle. Put about 2 tbsp cool coconut filling on each and fold both sides inward.
Step 12
Roll and serve
Roll from the near edge into short parcels and plate with clean tools. Contains egg, wheat and coconut; cover and refrigerate promptly if not serving now.
Common mistakes
- Wet filling soaks through crepes; thick crepes resist folding; high heat browns the outside before the batter sets.
Tips
Cook filling until moist but not watery, cool before wrapping, and cook crepes until fully set. Thaw frozen coconut in the fridge.
