Here’s a quick guide to make this rich and aromatic pandan coconut filling that you can use to make Nonya kueh and even use it as a filling for breads. Yes pandan coconut filled bread is something commonly found in bakeries in Singapore.
I have so far used this pandan coconut filling for Dadar Gulung (or Kueh Dadar) and my green ang ku kueh. It’s really easy to make, however because one of the main ingredient is fresh grated coconut, it turns bad really easily even if you store it in the fridge. I wouldn’t keep it beyond 3 days in the fridge. This will be best consumed within the first day of making.
Ingredients are very simple. You only need water, gula melaka, salt, pandan leaves, fresh grated coconut, and corn starch. Gula melaka, or otherwise known as palm sugar, is made from the sap of palm trees trunks. It has a unique aroma and sweetness that no other types of sugar can replace. For a healthier version of sweetener, you can also opt to use Monk fruit golden sweetener, it will not taste exactly the same as the gula melaka but it’s a good enough alternative for people who are trying to avoid sugar intake.
Dadar Gulung or Nonya Kueh Dadar (香兰椰丝卷)
Kueh Dadar or Dadar Gulung is a popular Nonya kueh found typically in Southeast Asia. This sweet dessert is a thin and soft rolled crepe flavoured with pandan juice and rich coconut milk, rolled with moist pandan and gula melaka flavoured grated coconut.
Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿)
In this pandan coconut ang ku kueh recipe, I used pandan juice as a flavour and colouring to the skin. The pandan coconut filling compliments really well and it’s also really pretty with the green and brown hues.
Watch how to make Pandan Coconut filling on YouTube
Pandan Coconut Filling for Nonya Kueh and Breads 香兰炒椰丝
- 50 ml water
- 80 g gula melaka can be substituted with 60g Monk fruit golden sweetener
- ⅛ tsp fine salt
- 2 pandan leaves washed and knotted
- 125 g fresh grated coconut
- 1 tbsp corn starch for slurry
- 1 tbsp water for slurry
- Wash the pandan leaves thoroughly and tie into a knot.2 pandan leaves
- Using a medium sized pan on medium heat, add 50ml water, 80g gula melaka (or 60g Monk fruit golden sweetener), 1/8 tbsp fine salt and the 2 knotted pandan leaves, stir to melt the gula melaka. Let it simmer for about 1 minute to infuse the flavours from pandan leaves.50 ml water, 80 g gula melaka, 1/8 tsp fine salt, 2 pandan leaves
- Add 125 fresh grated coconut to the mixture and stir fry until the coconut is consistently coated with the gula melaka mixture.125 g fresh grated coconut
- Make slurry by mixing 1 tbsp corn starch with 1 tbsp water. Add to the coconut mixture to thicken it.1 tbsp corn starch, 1 tbsp water
- Continue to stir fry. It's ready when the coconut mixture turns drier.
- Set aside to cool. Store in an air tight container in the fridge up to 3 days.