Kuih Ketayap, also known as Pandan Crepe, is a popular Malaysian dessert made from delicate green crepes wrapped around a sweet coconut and palm sugar filling. The crepes get their green hue and fragrant flavor from pandan leaves, which are commonly used in Southeast Asian cooking. The filling is typically made by mixing grated coconut with gula Melaka (palm sugar) or brown sugar, creating a deliciously sweet and aromatic combination.
INGREDIENTS
Wrapper
150 g All Purpose Flour
200 ml Coconut Milk
150 ml Pandan Juice 10 pcs Pandan Leaves
0.25 tsp Salt
Filling
50 g Fresh Shredded Coconut
120 g Palm Sugar
60 ml Water
A pinch of Salt
2 Pandan Leaves
Instructions:
First, add palm sugar and water, and then boil until it melts. Generally, there are
impurities in the palm sugar, it is recommended to filter after melting.
Then add shredded coconut and a pinch of salt to enhance the flavor, then sauté until
fragrant and water evaporated.
Cut small pieces of pandan leaves into a blender, add 200ml of water and blend it into a
juice.
Filter and extract 150 ml of pandan juice. Keep the excess for later use. You can use it to
Dilute the batter when the batter is too thick.
Add coconut milk and salt to the pandan juice and mix well.
Add the flour and mix well. If the batter is too thick, add the remaining pandan juice or
Water to dilute.
Heat the pan, apply a thin layer of oil, pour in the batter when the temperature is hot,
Turn it over. Slightly fry the other side. Then get out of the pan.
After the wrapper cool down, add shredded coconut filling and wrap it up and enjoy it.
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