Kuih Ketayap
Pandan crêpes rolled around coconut cooked down with palm sugar.
Prep
20 min
Cook
25 min
Total
45 min
Serves
6
Per serving
598 kcal
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Instructions
Step 1: Blend the pandan leaves with the water and strain to get green juice.
Step 2: Whisk the plain flour with the pandan juice, half the coconut milk and the salt into a thin batter and rest it.
Step 3: Melt the palm sugar with a splash of water, add the desiccated coconut and remaining coconut milk and cook until thick and sticky.
Step 4: Fry thin crêpes in a lightly oiled pan, one at a time.
Step 5: Spoon the coconut filling onto each crêpe, fold in the sides and roll them up.
Ingredients
Quantities update automatically for 6 servings.
- 200 gPlain flour
- 350 mlCoconut milk
- 200 mlWater
- 6 leavesPandan leaf — blended and strained
- 200 gDesiccated coconut
- 150 gPalm sugar
- ½ tspSalt
- 2 tbspVegetable oil
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 598 kcal
- Protein
- 6.9 g
- Carbohydrates
- 59.2 g
- Fat
- 38.9 g
- Saturated fat
- 30.2 g
- Fibre
- 6.4 g
- Sugar
- 26.8 g
- Sodium
- 191 mg
These figures are estimates for general information only and are not medical or dietary advice.