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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

Ingredients
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

Pandan Crepes 
240g plain flour
2 eggs
1/8 tsp salt
600ml coconut milk
1/2 tsp pandan paste

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Method
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.

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3. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.

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4. Once it’s finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.

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Coconut Filling

1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.

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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.

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Pandan Crepes

1.  Sift the flour into a medium sized bowl.

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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.

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3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.

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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.

Assembly

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).

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3. Place a few spoons full of the coconut filling on top of the sticky rice.

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4. Fold in the sides, and then fold in the third edge and then the last one.

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Pandan Crepes with Coconut & Glutinous Rice (Kuih Dadar)
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Kuih Dadar is a traditional Malaysian snack and for lovers of all things coconut.
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Pandan Crepes with Coconut & Glutinous Rice (Kuih Dadar)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kuih Dadar is a traditional Malaysian snack and for lovers of all things coconut.
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Ingredients
Coconut Glutinous Rice
  • 200g Glutinous Rice
  • 140ml Coconut Milk
  • 1/2tsp Salt
Coconut Filling
  • 180g Dessicated Coconutor Fresh
  • 100g Gula MelakaPalm Sugar
  • 125ml Coconut Cream
  • 1/4tsp Salt
Pandan Crepes
  • 240g Plain Flour
  • 2 Eggs
  • 1/8tsp Salt
  • 600ml Coconut Milk
  • 1/2tsp Pandan Paste
Servings: Crepes
Units:
Instructions
Coconut Glutinous Rice
  1. Soak the glutinous rice for at least 30 minutes in a bowl of water.
  1. Combine the glutinous rice, coconut milk and salt until well mixed.
  2. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.
  3. Once it's finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.
Coconut Filling
  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.
Pandan Crepes
  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.
Assembly
  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.
Recipe Notes

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  • These can be made without the glutinous rice or without the coconut filling. Just add some around 100g sugar to the glutinous rice mix. Or if you like the filling, double the recipe so you have a lot more filling to go round.
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Mooncake Festival is one of those Chinese traditions, where you eat a considerable amount of mooncake to celebrate well, a full moon. There are a number of Chinese festivals and it’s hard to keep track of them all but the Mooncake festival is one of those bigger occasions other than Chinese New Year. Lately I’ve become fond of the “snow skin” mooncakes and staying away from those traditional mooncakes which are golden brown in colour and have a wonderful fragrance to it. It’s probably due to my affection for mochi. We decided to give this a try using Christine’s Recipe. Check it out below

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling (Christine’s Recipes)
Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each)

Ingredients
55 gm glutinous rice flour
45 gm rice flour
25 gm wheat flour / wheat starch
60 gm caster sugar
190 ml milk
30 ml condensed milk
25 ml vegetable oil (such as sunflower oil or canola oil)
40 ml pandan juice
2 to 3 drops of pandan paste / pandan essence, optional
320 gm peppermint lotus paste (or any other filling you like!)
2 Tbsp cooked glutinous rice flour, for coating

Method
1. In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.

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2. Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.

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3. Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down.

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4. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.

5. Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.

6. Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.

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Notes (Christine’s)
– How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.

– When the dough is still hot, it seems to be quite oily. Don’t worry. It won’t be greasy at all, when it cools down completely.

– The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

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Impressions

I used a peppermint lotus paste for this recipe which I kindly received from a family friend in Malaysia. It had quite an interesting flavour to it but I’m not quite sure if it would be too many peoples’ liking.

For this recipe I used a bit more pandan essence as when I tasted the mixture, it was almost non existant but YMMV. I found I could only make 10 mooncakes with this recipe, I’m uncertain if it’s because the mixture evaporated or Christine used smaller moulds. I thought these were quite small anyway.

Eaten fresh, these mooncakes are soft with a bit of bite to them but once left out in the open for sometime they seem to harden up. I’m unsure if that’s just normal with these snow skin mooncakes because I’ve tried a Hong Kong variation which is stored in the fridge that was very soft to the touch and absolutely delicious (Mango flavoured).  I’ll probably try a different recipe next time but these turned out relatively so it’s not a bad recipe by any means.

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