Kueh Dadar – Pandan Coconut Crepes with Maple and Peanut Coconut Filling

For the pandan coconut crepes:

• 125g plain flour
• 1 egg
• 240ml coconut milk
• 120ml water
• 50mml Maple Syrup (preferably dark for its robust taste)
• 1/2 tsp salt
• 2 tbsp pandan juice (blend 8 pandan leaves with 60ml water, then strain)
• A few drops of green food colouring (optional) or green pandan essence
• Banana leaf for serving (optional)

For the filling

• 220g grated coconut (You can find this in the freezer section in supermarkets)
• 30g Crushed Roasted Peanuts
• 90g or around 4 tbsp Dark Amber Maple Syrup
• 60ml water
• 2 pandan leaves, knotted
• 1/4 tsp salt

1. In a medium saucepan, add maple syrup and a touch of water (about 2 tbsp) mix a little.
2. Add the pandan leaves and salt and continue to cook for about 5 minutes on a low heat until the mixture thickens slightly.
3. Stir in the grated coconut and cook for another 5-7 minutes until the mixture is well combined and the coconut is fully coated with the syrup.
4. Remove the pandan leaves and set the filling aside to cool.
5. In a large mixing bowl, whisk together the flour and salt.
6. In another bowl, beat the egg, then add the coconut milk, water, pandan juice, and green food colouring or green pandan essence
7. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter. The consistency should be similar to thin pancake crepe batter. If it’s too thick, add a bit more water.
8. Heat a non-stick skillet over medium heat and lightly grease it with oil.
9. Pour a small ladleful of batter into the skillet, swirling to coat the bottom evenly.
10. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 30 seconds on the other side.
11. Transfer the crepe to a plate and repeat with the remaining batter.
12. Place a crepe on a flat surface. Spoon 1-2 tablespoons of the coconut filling onto the lower third of the crepe.
13. Fold the bottom edge over the filling, then fold in the sides and roll up tightly like a spring roll.
14. Repeat with the remaining crepes and filling. Serve with maple kopi peng!