How’s Going? π
My youngest will be visiting the firehall and then head to the spray park today with his Summer Camp program. Which is nice as we are having another hot day π
Yesterday we were at 35 C and I couldn’t stop my husband from digging up the backyard. He replanted my hydrangea tree that we bought last month, at last, just that he chose a crazy hot day to do it π I wasn’t pressuring him, I swear π€£π€π€£π€
For today’s recipe share, I have a recipe from Indonesia, Coconut Rolled Crepes a.k.a Dadar Gulung π One of my favorite childhood cakes. You can find this throughout South East Asia, esp. in Singapore and Malaysia, but they refer it as Ketayap.
100 g dark brown sugar
1 tsp salt
1/4 c water
1 bag unsweetened desiccated coconut
1 Pandan (screwpine leaf)
2 egg
200 ml coconut milk (yep, I had a slip of the tongue, kept saying coconut oil in the vlog π¬π
π¬π
)
500 ml water
1/4 c sunflower oil
1 tsp Pandan paste
220 g flour
16 g cornstarch
1/2 tsp salt
In a bowl, mix brown sugar, salt and water, stir to combine
In a nonstick pan, add coconut and Pandan leaf (knotted), then pour brown sugar mixture. Cook until all liquid evaporated, stirring often. Coconut will be sticky. Set to side to cool to room temperature
Meanwhile, in a bowl, mix flour, cornstarch, and salt, set to side
In another bowl, mix egg, coconut milk and water to combine well, then pour into flour mixture, followed with oil and Pandan paste. Stir to combine.
Strain mixture for lumps, then cover with cling wrap, let stand for 30 mins
Heat nonstick pan on low-medium heat, brush with a little sunflower oil, then make thin crepes
Lay one skin on a plate, add some coconut filling, then roll neatly
Enjoy π
Dadar Gulung
Ingredients
Filling
- 100 g dark brown sugar
- 1 tsp salt
- 1/4 c water
- 1 bag unsweetened desiccated coconut
- 1 Pandan screwpine leaf
Skin
- 2 egg
- 200 ml coconut milk yep, I had a slip of the tongue, kept saying coconut oil in the vlog π¬π π¬π
- 500 ml water
- 1/4 c sunflower oil
- 1 tsp Pandan paste
- 220 g flour
- 16 g cornstarch
- 1/2 tsp salt
Instructions
- In a bowl, mix brown sugar, salt and water, stir to combine
- In a nonstick pan, add coconut and Pandan leaf (knotted), then pour brown sugar mixture. Cook until all liquid evaporated, stirring often. Coconut will be sticky. Set to side to cool to room temperature
- Meanwhile, in a bowl, mix flour, cornstarch, and salt, set to side
- In another bowl, mix egg, coconut milk and water to combine well, then pour into flour mixture, followed with oil and Pandan paste. Stir to combine.
- Strain mixture for lumps, then cover with cling wrap, let stand for 30 mins
- Heat nonstick pan on low-medium heat, brush with a little sunflower oil, then make thin crepes
- Lay one skin on a plate, add some coconut filling, then roll neatly
