Kueh Dadar or Dadar Gulung is a popular Nonya kueh found commonly in Singapore, Malaysia, Indonesia. It’s a thin and soft rolled crepe flavoured with pandan juice and coconut milk, encased with aromatic moist grated coconut infused with pandan and gula melaka, a type of coconut palm sugar.
Kueh Dadar or Dadar Gulung is known by many other names: kuih dadar, kuih tayap, kueh katayap, kueh langgang.
Pandan leaves are a key ingredient in this irresistible snack. In Asia where pandan leaves are abundantly found in supermarket, wet markets, homes growing this plant, as well as open spaces and gardens, we used pandan leaves in many of our cuisines, such as the Ondeh Ondeh (my favourite Nonya kueh snack), ang ku kueh (another Nonya kueh), kaya (coconut jam), coconut rice and many others. Also known as screwpine leaves, you can easily make homemade natural pandan juice extract by cutting the leaves into inches and blend it with water in a power blender, then sieving the leave fibres to extract the concentrated juice. Artificially made pandan paste, pandan essence or pandan extract are also widely available, however lacking the real natural flavour of this aromatic plant.
What do all these local terms mean?
- Nyonya kueh is a bite-sized sweet or savoury snack which is a distinctive part of the Peranakan cuisine. These beautiful desserts are typically colourful and heavily feature local ingredients such as coconut, pandan leaves, banana leaves, tropical fruits, as well as glutinous rice flour, rice flour and wheat flour. Some commonly found Nonya kueh includes the Ondeh Ondeh, kueh salat, ang ku kueh, and pineapple tarts. The Peranakans are descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century.
- Kueh, kue or kuih is a typical Bahasa Malayu language term we used to refer to any sweet or savoury snack, cake, or dessert typically found in Singapore, Indonesia, and Malaysia.
- Pandan leaf refers to the tropical screwpine plant that is typically used in Southeast Asian cooking. It has a unique aroma that can be used in cooking savoury and sweet dishes.
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Dadar Gulung – Nonya Kueh Dadar – 香兰椰丝卷
- 250 g grated coconut
- 50-100 g gula melaka or brown sugar
- 2 pandan leaves washed and knotted
- 50 ml water
- ⅛ tsp salt
- 200 g plain flour
- 2 large eggs
- 200 ml thin coconut milk Kara brand (or add 80ml water to 120ml coconut milk)
- ½ tsp salt
- 300 ml pandan juice 300ml water blended with 8-10 pandan leaves
- 1 tbsp cooking oil
Make coconut filling
- In a non-stick pan over low heat, add gula melaka (or brown sugar), 2 knotted pandan leaves, 50ml water, and 1/8 tsp salt. Stir until the sugar melts completely.50-100 g gula melaka, 2 pandan leaves, 50 ml water, 1/8 tsp salt
- Add in grated coconut and stir fry over medium low heat until all the coconut is evenly coated with the sugar mixture. Keep frying until the coconut mixture turns dry.250 g grated coconut
- Let the coconut mixture cool to room temperature.
Make pandan juice
- Wash and cut 8-10 pandan leaves into inches. Add the cut pandan leaves and 300ml water into a blender and blend until smooth.300 ml pandan juice
- Extract 300ml of pandan juice by sieving the mixture through a fine sieve.
Make pandan crepes
- Sieve 200g plain flour and 1/2 tsp salt into a mixing bowl. Make a well in centre and crack in 2 large eggs.200 g plain flour, 1/2 tsp salt, 2 large eggs
- Whisk the eggs with the plain flour, while adding 300ml pandan juice gradually in 5-6 times, until the batter turns green and smooth with minimal lumps.300 ml pandan juice
- Slowly pour in 200ml of thin coconut milk and whisk well until batter is smooth with minimal lumps.200 ml thin coconut milk
- Sieve the pandan batter through a fine sieve to remove any lumps.
- Lightly grease a non-stick small frying pan with cooking oil over low heat (to prevent browning).1 tbsp cooking oil
- Pour about 2 tbsp of batter into the pan and swirl the pan to form a thin layer of crepe. Note that the crepe should be very thin, slightly thicker than popiah skin.
- Let it cook over low heat on one side only without flipping, for about 2 minutes. The pandan crepe is cooked when the sides start to crisp and curl in.
- Carefully remove the pandan crepe and cool on a plate.
Assemble Kueh Dadar / Dadar Gulung
- Place a pandan crepe on clean plate. Place about 1-2 tsp of coconut filling and place it on the bottom center of the pandan crepe.
- Fold up the crepe from the bottom, fold in the two sides, then roll the crepe up.
- Place the Kueh Dadar / Dadar Gulung seam side down.
- Kueh Dadar / Dadar Gulung is best eaten at room temperature within the same day.
- Store rolled Kueh Dadar / Dadar Gulung in an airtight container in the fridge if consume on the next day, just heat up in an oven toaster before eating it.
- Leftover pandan crepe should be stored in an airtight container and good until the next day.
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