This week has been about attaining pancake perfection - namely in the form of that delectable green goddess of a Nyonya kueh - Kuah Dadar 💚 'Kueh' is the Malay word for 'cake' & 'dadar' is Indonesian for 'omelette or pancake'. So 'kueh dadar' is simply a rolled pancake filled with grated coconut & palm sugar. I use the word 'simply' but as with all things Peranakan, there is nothing 'simple' about this green goddess of a 'kueh'. There are many ways to make the batter but I favour using coconut milk (reduced fat, so it isn't too cloying) & you could use pandan paste to colour & flavour the pancake but using fresh pandan leaves, bruised & shredded so as to extract it's juices, gives the pancake a vibrancy & freshness you just can't get from a bottle.
Again, I use the word 'pancake' but 'crepe' is probably a better word as it takes some skill & practise to get the pancake thin enough not to be 'jelak' (a wonderful Malay phrase for sickly/tired of eating) but thick enough to hold the filling so that it doesn't break. It took me several go's but I got there in the end & I now have mad 'dadar-making' skills 🤣
The filling was the easiest part as you just need to dissolved 'gula melaka' in water, with a knotted pandan leaf for extra flavour, & then when it reduces to a thick syrup, you add fresh or dessicated coconut. You then add about 2 tablespoons of filling to each crepe/pancake & roll it up tightly, ready to eat 😋
I was pretty pleased with the result & can't wait to make more of these for my next supper club 😍
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