Kueh Dadar
Baking and Desserts • Afghan
Description
It is best to use fresh coconut shavings; if you use dried factory-made ones, you can add a bit of coconut cream to the pan along with them for juiciness and enhanced aroma.
Ingredients
- Wheat Flour 5 oz
- Tapioca 0 oz
- Chicken Egg 2 pieces
- Coconut Milk 5 fl oz
- Pandan extract ½ spoons
- Coconut flakes 10 oz
- Palm Sugar 5 oz
- Vegetable Oil to taste
- Salt a pinch
Step-by-Step Guide
Step 1
For the filling, in a wide saucepan or skillet over low heat, bring 100 ml of water to a boil. Then add palm sugar and, stirring, allow it to turn into a thick, sticky syrup. After that, add shredded coconut and keep stirring over the heat until the mixture turns into a crumbly mass. Turn off the heat.
Step 2
For the dough, mix 475 ml of water, coconut milk, wheat flour, tapioca flour, and eggs. Add pandan extract and a pinch of salt, then stir. Instead of pandan extract, you can use a small handful of dried pandan leaves, blended into a powder.
Step 3
Heat a skillet greased with vegetable oil over medium heat. Pour in a ladle of batter, spreading it into a thin layer across the skillet. When one side is cooked, flip the pancake and cook the other side. Repeat this process with the remaining batter.
Step 4
Wrap a tablespoon of filling in the slightly cooled, yet still warm pancakes, and serve with tea.
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