Dairy-Free Kuih Dadar (Pandan Crepes)

Ingredients

• 1 cup All-purpose flour
• 1 1/2 cups Coconut milk
• 1 tsp Pandan extract
• 1 large Egg
• 1/4 tsp Salt
• 1 1/2 cups Grated coconut
• 1/2 cup Palm sugar
• 2 tbsp Water
• 1 pinch Pinch of salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 1/2 cups of coconut milk, 1 tsp of pandan extract, 1 large egg, and 1/4 tsp of salt until the mixture is completely smooth and there are no lumps.
2. 2Heat a 10-inch non-stick skillet over medium heat, about 350°F (175°C). Lightly grease the pan with a neutral oil (not listed, use a tiny amount of coconut milk if preferred).
3. 3Pour about 1/4 cup of the batter onto the heated skillet and immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 6-8 inches in diameter. Cook for 1 to 2 minutes, until the edges start to lift and the surface looks set.
4. 4Carefully flip the crepe using a spatula and cook the other side for another 1 to 2 minutes, until it is lightly golden. Slide the cooked crepe onto a plate and repeat this process with the remaining batter, lightly greasing the pan as needed, until you have about 6 crepes.
5. 5While the crepes are cooking or cooling, combine the 1 1/2 cups of grated coconut, 1/2 cup of palm sugar, 2 tbsp of water, and 1 pinch of salt in a separate small saucepan.
6. 6Cook this coconut mixture over medium heat, stirring constantly, for 5 to 7 minutes, until the palm sugar has completely melted and the mixture has become slightly sticky and fragrant. Remove from heat and let it cool slightly so it's easier to handle.
7. 7To assemble, place about 2 tablespoons of the slightly cooled coconut filling in the center of one crepe. Fold the crepe in half over the filling, then fold it in half again to create a triangle shape, or carefully roll it up.
8. 8Serve the Kuih Dadar immediately or at room temperature.

Substitutions

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