On Masterchef, I watched Poh make this Pandan crepe lattice but she made it into a savoury dish that looked amazing. Inspired by this, I thought about combining my love of the steamed glutinous rice in Seri Muka and the Pandan and Coconut flavours of Kuih Dadar. It turned out quite well actually. The slight saltiness of the coconut glutinous rice with the sticky sweet coconut filling creates a nice texture and bite to it. The unsweetened thin crepe provides that lovely pandan aroma. I’d love to hear your thoughts in this combination!
Pandan Crepes with Coconut & Sticky Rice (Kuih Dadar)
Makes: 25 small crepes
Cooking Time: 50 minutes
Passive Time: 60 minutes
Coconut Glutinous Rice (Rasa Malaysia)
200g glutinous rice
140ml coconut milk
1/2 tsp salt
Coconut Filling (Poh’s recipe)
180g shredded coconut (fresh or desiccated)
100g gula melaka/palm sugar
125ml coconut cream
1/4 tsp salt
240g plain flour
1/8 tsp salt
600ml coconut milk
1/2 tsp pandan paste
Coconut Glutinous Rice
1. Soak the glutinous rice for at least 30 minutes in a bowl of water.
2. Combine the glutinous rice, coconut milk and salt until well mixed.
3. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.
4. Once it’s finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.
1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.
2. Add fresh or desiccated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.
1. Sift the flour into a medium sized bowl.
2. Add half the coconut milk, all the eggs and the pandan paste, then whisk until smooth. Add the remaining milk and mix until combined.
3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.
4. Flip the crepe when it starts to bubble and brown slightly. Once the other side is also slightly toasted, take of the heat and set aside.
1. Cut the sticky rice into little soldiers.
2. Take one crepe and place the glutinous rice in the middle (or the side if you want to roll them).
3. Place a few spoons full of the coconut filling on top of the sticky rice.
4. Fold in the sides, and then fold in the third edge and then the last one.
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