This is one of my family favorite, Kueh Ketayap. It is a sweet coconut stuffed crepe rolled. The sweet coconut filling is cooked with gula melaka (palm sugar) into a sticky and moist filling. When you bite into this soft and slight chewy pandan flavored crepe with the moist, sticky gula melaka coconut filling it taste so so good. The aroma of pandan and gula melaka compliment each other, simply make you ask for more :D
recipe adapted from Agnes Chang's Hawkers' Delight
makes 15 rolls
Ingredients for batter:
180 g all plain flour
1/3 tsp salt
1 1/2 egg, beaten
6 pandan leaves, blend with 350ml water, strained (i used 10 pandan leaves)
a little green food coloring ( i did not add)
Ingredients for filling:
3 cups grated coconuts, white part only (will be about 3/4 of a coconut)
90g palm sugar (gula melaka) chopped
3 tbsp water
2 pandan leaves, knotted
1/3 tsp salt
1 tsp cornflour mix with 1 tbsp water (for thickening)
To Do Filling:
Cook palm sugar and water in a saucepan until syrupy. Seive it to get rid of the of any palm residue. Return back into the saucepan. Add coconut, pandan leaves, salt and mix thoroughly. Add cornflour mixture and cook till thicken. Set aside to cool.
To Do Batter:
pic 12. Sieve flour and salt into a mixing bowl, make a well in the center.
pic 13. Add in eggs and gradually pour in pandan juice while mixing into the flour, slowly working from center outwards. Strain and leave stand for at least half an hour.
Making Ketayap crepe:
Heat up a 15 cm /6 iinches non stick pan. grease with a little oil with a piece of pandan leave. Pour a scoop* of batter in pan , tilt pan quickly to form a thin crepe. Cook on low heat until it is set. Remove from pan, repeat until all batter is use up. Stack the cooked crepe together and cover with a piece of cloth to prevent it from drying.
*i use a 1/4 measure cup
To assemble the rolls:
Take a piece of crepe, put a tablespoon of the filling onto crepe and roll up as at the pictures.
Roll it up like a popia :D
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
I am also linking this to Cook Your Books #21 by Kitchen Flavours